Blitz-Kasseler pan with cutting beans

Name: Blitz-Kasseler pan with cutting beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Cutting beans; 7-10 Tbsp salt, pepper; 600 g released pork chop (piece); 2 TABLESPOONS Oil; 1 TEASPOON Flour; 200 g Whipped cream; 800 g fresh gnocchi (cooling shelf); 2 TABLESPOONS Butter; 2 TABLESPOONS coarse mustard

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Cutting beans
7-10 Tbsp salt, pepper
600 g released pork chop (piece)
2 TABLESPOONS Oil
1 TEASPOON Flour
200 g Whipped cream
800 g fresh gnocchi (cooling shelf)
2 TABLESPOONS Butter
2 TABLESPOONS coarse mustard

Directions

1
Clean, wash and chop the beans. Cook in boiling salted water for about 10 minutes. Drain and rinse with cold water.
2
Cut the meat into very thin slices. Fry in hot oil for 1-2 minutes on each side. Take out. Sweat the flour in the frying fat. 1⁄8 l Stir in water and cream, bring to the boil and simmer for about 5 minutes.
3
Fry gnocchi in hot butter for 7-8 minutes. Season the sauce with mustard, salt and pepper. Heat up the beans and cured pork in the sauce again. Serve everything.