Apple and smoked pork ragout with horseradish

For 4 people
  • 400 g triggered Kasseler cutlet
  • 1 Bundle Spring onions
  • 3 (approx. 600 g) sour apples
  • 1 EL Oil
  • pepper, salt
  • 1 coated tablespoon flour
  • 1 TL Vegetable broth
  • 1/2 TL Dried oregano
  • 5-7 EL whipped cream
  • 2-3 TL Horseradish (glass)
40 minutes
easy
1.
Wash the smoked pork, pat dry and cut into small cubes. Clean and wash the spring onions and cut into oblique rings. Wash, quarter, core and cut the apples into pieces
2.
Heat the oil in the pan. Fry the meat all over. Season with pepper, remove. Braise the spring onions and apples in the frying fat. Add meat again. Dust with flour and sauté briefly. Stir in 3/8 l water, stock and oregano. Bring to the boil and simmer for about 5 minutes
3.
Refine the ragout with cream. Season to taste with horseradish, salt and pepper. Serve everything. Boiled potatoes taste good with it
1 person approx:
  • 330 kcal
  • 1380 kJ
  • 23 g protein
  • 16 g fat
  • 22 g carbohydrates

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