Tatar Kettle is always a hit. A filling, one-pot family dinner
The tartare cauldron is perfect for those who love quick meals. Simply chop and season all the main ingredients. Place everything in a pastry bag and bake in the oven. Simple, right?
Ingredients · Servings 3-4 people
- 400 g pork tenderloin
- 600 g potatoes
- 2 carrots
- 2 onions
- half a teaspoon of ground sweet paprika
- half a teaspoon of ground hot paprika
- half a teaspoon of rosemary
- 5 tablespoons of oil
- 3 tablespoons of ketchup
- 1 teaspoon of mustard
- a few sprigs of dried parsley
- salt and pepper
Method · 2 h 30 min
- First, prepare the meat. Cut it into slices, then cut it in half again. Place it in a bowl. Add the sweet and hot paprika. Season with salt and pepper. Add 3 tablespoons of oil. Mix thoroughly to coat the meat with the spices.
- Peel the potatoes and cut them into smaller pieces. Place them in another bowl. Peel the carrots, cut them into slices, and add them to the potatoes. Add the rosemary, oil, and mix well. Finally, add the salt and mix again.
- Dice the onions and chop the parsley.
- In a separate bowl, combine the ketchup and mustard and add the parsley.
- Now prepare the baking bag. Secure it at one end. First, add half of the potatoes, carrots, and onion. Add the meat. Add the remaining toppings. Pour in the prepared sauce with ketchup and mustard. Secure the bag at the other end and mix well. Make two small slits in the sides.
- Place the bag on an ovenproof dish in an oven preheated to 190°C (350°F) for 40 minutes. After this time, flip the bag over and bake for another 30 minutes. A few minutes before the end of baking, carefully open the bag, being careful of the hot water. This will lightly brown the outside of the ingredients.
