Kassler with Mashed Potatoes

Ingredients

• 1 onion
• 600 g lean Kassler
• 1 bay leaf
• 800 g potatoes
• 500 g carrots
• 2 tbsp mustard (medium sharp)
• Salt
• Pepper
• mild paprika powder
• 1 tbsp sauce binder
• butter

Instructions

1. 1.

   Peel and finely chop the onion. Brown the Kassler together with the onion in a wide pot on all sides in its own juices. Then pour in 750 ml boiling water, add the bay leaf, and simmer gently for about 30 minutes; it should not boil vigorously.

2. 2.

   Wash, peel, and cut the potatoes and carrots into small pieces. Cover them with just enough water to submerge, season with salt, and cook until tender, about 20 minutes.

3. 3.

   Wrap the meat in aluminum foil. Skim off roughly 500 ml of the cooking liquid, mix with mustard and paprika, bring to a boil with about 1 tbsp sauce binder, then thicken and taste. Mash the potatoes and carrots with a potato masher, gradually adding more broth until a creamy mash forms. Stir in 1 tbsp butter, season with salt and pepper.

4. 4.

   Slice the meat thinly, serve it with the sauce and mash, and accompany with a fresh endive salad.