Colorful fillet pan

For 1 person
  • 1 peeled onion (30 g)
  • 100 g cleaned peppers
  • 100 g cleaned zucchini
  • 1 (60 g) cleaned tomato
  • fresh or dried thyme
  • 100 g Pork fillet
  • 1 TL (5 g) Oil
  • 2 EL (approx. 15 g) Tomato paste
  • 1 / 2 TL Vegetable stock (instant)
  • 3-4 black olives
  • salt, white pepper
  • Parsley
  • 3 slices (50 g) Baguette
30 minutes
easy
1.
Wash the onion and vegetables and cut into large pieces. Wash the thyme and pluck the leaves
2.
Wash the meat, pat dry and cut into small pieces. Heat the oil in a coated pan. Meat in it golden brownroast meat. Remove
3.
Sauté the onion, bell pepper and zucchini in the hot frying fat for about 3 minutes. Stir in tomato paste and sauté briefly. Deglaze with 200 ml of water. Stir in the broth. Add the thyme. Bring to the boil and simmer for approx. 5 minutes
4.
Add meat, tomatoes and olives and heat briefly in them. Season to taste with salt and pepper. Possibly. Garnish with parsley. Add the bread
5.
EXTRA TIP
6.
Fine breads, e.g. B. Baguette, is also made from whole wheat flour. Since they still contain the fiber of the grain, they provide more vitamins and minerals and keep you full longer than 'white' breads
1 person approx .:
  • 380 kcal
  • 1590 kJ
  • 30 g protein
  • 12 g fat
  • 36 g carbohydrates

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