Country pepper steak pan

Name: Country pepper steak pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 can(s) (425 ml) Kidney beans and white beans; 3 Peppers (e.g. red, green and yellow); 1 medium sized vegetable onion; 500 g Potatoes; 6 pork neck chops (approx. 175 g each); 2-3 TABLESPOONS Oil; 2 coated Tsp (6 g) "Garlic & Pepper Spice Preparation"; 1 can(s) (850 ml) Tomatoes, salt; 100 g Schmand

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 can(s) (425 ml) Kidney beans and white beans
3 Peppers (e.g. red, green and yellow)
1 medium sized vegetable onion
500 g Potatoes
6 pork neck chops (approx. 175 g each)
2-3 TABLESPOONS Oil
2 coated Tsp (6 g) "Garlic & Pepper Spice Preparation"
1 can(s) (850 ml) Tomatoes, salt
100 g Schmand

Directions

1
Rinse and drain the beans. Clean, wash and chop the peppers. Peel and chop onion. Peel, wash and chop the potatoes
2
Wash the meat and pat dry. Heat the oil in a large ovenproof pan. Brown the meat on each side. Season with 1 teaspoon garlic pepper, remove
3
Sauté the potatoes in hot frying fat. Fry the bell pepper and onion briefly. Add the beans and tomatoes together with the juice to the vegetables, crushing the tomatoes coarsely. Season to taste with the remaining garlic pepper and salt, bring to the boil. Place the pepper steaks on top. Braise in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for about 25 minutes
4
Grate cheese, mix with sour cream until smooth. Spread on the meat as a blob and bake for 15-20 minutes
5
Drink: cold beer