Casselerrib with apple and onion sauce

Name: casselerrib with apple and onion sauce
Total time: 30 min
Yield: 4
Ingredients: 25 gram butter; 2 Apple peeled, in parts; 4 paste casselerrib à 125 g; 2 onion in rings; 1 teaspoon marjoram; 100 milliliters cooking cream; 150 milliliters Apple juice; all in one; cornstarch

A delicious German recipe for casselerrib with apple and onion sauce.

Ingredients

25 gram butter
2 Apple peeled, in parts
4 paste casselerrib à 125 g
2 onion in rings
1 teaspoon marjoram

100 milliliters cooking cream
150 milliliters Apple juice
All in one
Cornstarch

Kitchen Stuff

1 blender

Directions

Heat the butter in a frying pan and fry the apple slices golden brown on the sides in about 4 minutes. Take them out of the pan and keep them warm.
If necessary, add an extra knob of butter and fry the rack for about 3 minutes per side. Remove from the pan and keep warm as well.
Let the onion with the marjoram in the frying fat golden brown. Pour the cream and apple juice into the pan and cook briefly.
Season the sauce to taste with salt and pepper and, if desired, bind with all-tie or topped cornstarch.
Divide the apple parts over the casselerrib and add the onion sauce separately.