Fillet stew with bread edge

Ingredients

Directions

1. 1

   Wash the lentils and let them soak overnight covered with cold water

2. 2

   Knead the bread mixture according to the package instructions with 170 ml of lukewarm water and 1 teaspoon of oil to a smooth dough. dust the dough with flour and let it rise covered in a warm place for about 1 hour

3. 3

   Peel, wash and slice the parsnips. Celery clean, wash. Cut celery stalks into slices. Cut celery green into strips. Peel and chop onions. Wash the meat and cut into medallions

4. 4

   Pour the lentils into a sieve and let them drain. Heat 2 tablespoons of oil in an ovenproof pot. Brown the meat in it in portions for about 3 minutes while turning. Remove and briefly sauté the onion cubes in the frying fat. Add parsnips, celery and lentils. Deglaze with stock and 750 ml water, bring to the boil and simmer for approx. 15 minutes, stirring occasionally

5. 5

   Peel and finely grate the horseradish. Wash the apple, quarter it, remove the core and cut the quarter into slices. Season lentils with salt, pepper, vinegar and sugar. Add horseradish, apple and meat to the soup

6. 6

   Form the dough into a roll and place it on the rim of the pot. Close the pot with the matching lid, pressing the lid lightly into the dough. Cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 45 minutes. Carefully cut open the bread edge with a knife. Open pot and sprinkle soup with celery green

7. 7

   Waiting time approx. 12 hours