Kassler (Cured and smoked Pork)
in Cream Gravy
4 kg (9 lb) kassler (cured and smoked pork)
1 kg (2 1/4 lb) onions
1 kg (2 1/4 lb) mushrooms
2 pkg. light gravy
6 wedges of cream cheese
6 wedges of herb cream cheese
1 l (4 cups) cream
Bone meat. Let meat roast in a roasting bag in oven for 1 1/2 hours at 175 ° C (350 ° F).
Now slice meat, peel and dice onions. Also wipe off and dice mushrooms, braise lightly in hot oil. Prepare light gravy as instructed, melt cream cheese in gravy and add cream. Layer meat and the onion-mushroom mixture in a casserolle dish, cover each layer gravy. Bake covered in oven for approx. 1 hour at 200 ° C (400 ° F).
Side dishes: Rice or boiled potatoes, fresh salad.