Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 80 g Öl
- ½ TL Salz
- 1 TL Pfeffer, gemahlen
- 1 TL Paprikapulver, edelsüß
- 4 Hendlhaxerl, mit Haut und Knochen (Ober- und Unterkeulen)
- 200 g Zwiebeln, halbiert
- 2 Knoblauchzehen
- 30 g Tomatenmark
- 200 g Rotwein, trocken
- 200 g Rohschinken, gewürfelt
-
Rapsöl
or Kokosöl zum Einfetten - 400 g frische Champignons
- 300 g Rinderfond
- 2 Zweiglein Rosmarin, frisch
- 1 Zweiglein Thymian, frisch
- 30 g Wasser
- 20 g Maisstärke
- Baguette zum Servieren
- Nutrition
- per 1 Portion
- Calories
- 3232 kJ / 772 kcal
- Protein
- 59 g
- Carbohydrates
- 11 g
- Fat
- 52 g
- Saturated fat
- 24 g
- Fiber
- 3 g
- Sodium
- 20367 mg
Like what you see? This recipe and more than 100 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Fiakergulasch
2h 15min
Gefülltes Brathenderl
1h 45min
Reisfleisch
2h 20min
Hendl mit Erdäpfeln, Gemüse und Tomatensauce aus dem Backofen
2h
Boef Stroganoff
50min
Kalbsbutterschnitzel mit Erdäpfelpüree
55min
Majoranfleisch mit Erdäpfel-Sellerie-Püree
1h
Boeuf Bourguignon
2h 45min
Salzburger Bierfleisch
6h 50min
Rinderfilet à la Esterhazy
50min
Pappardelle al Ragù
4h
Karfiol-Salsiccia-Cannelloni
1h 20min