Fiery pork cutlet with beans and corn

Name: Fiery pork cutlet with beans and corn
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Leek sticks (leek; 400 g); 1 (250 g) red pepper; 1 Onion; 1 Garlic clove; 1 can(s) (425 ml; 250 g by weight) kidney beans; 1 can(s) (425 ml; 285 g) Vegetable corn; 1 collar Oregano; 500 g Pork escalope meat; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Cayenne pepper; 500 ml Vegetable broth (instant); 7-10 Tbsp Salt; 250 ml Milk; 40 g Butter or margarine; 2 Bag of mashed potatoes; 2 TABLESPOONS dark sauce thickener

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Leek sticks (leek; 400 g)
1 (250 g) red pepper
1 Onion
1 Garlic clove
1 can(s) (425 ml; 250 g by weight) kidney beans
1 can(s) (425 ml; 285 g) Vegetable corn
1 collar Oregano
500 g Pork escalope meat
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
7-10 Tbsp Cayenne pepper
500 ml Vegetable broth (instant)
7-10 Tbsp Salt
250 ml Milk
40 g Butter or margarine
2 Bag of mashed potatoes
2 TABLESPOONS dark sauce thickener

Directions

1
Clean and wash the leek and cut it diagonally into wide rings. Clean, wash and chop the peppers. Peel onion and garlic and chop finely. Put beans and corn in a sieve, rinse and drain. Wash oregano, dab dry, put something aside for garnishing. Chop the rest finely.
2
Rinse meat, dab dry and cut into strips. Heat oil in a large pan. Brown the meat in it. Add onion, garlic and chopped vegetables. Fry for about 2 minutes, stirring frequently. Add oregano and tomato paste, dust with cayenne pepper. Deglaze with broth, simmer for another 3 minutes. In the meantime, boil 750 ml water with 1 teaspoon of salt. Remove the pot from the heat. Add cold milk and fat. Stir in the puree flakes well with a wooden spoon.
3
Deglaze with broth, simmer for another 3 minutes. In the meantime, boil 750 ml water with 1 teaspoon of salt. Remove the pot from the heat. Add cold milk and fat. Stir in the puree flakes well with a wooden spoon. Let it swell for about 1 minute. Add corn and beans to the shredded meat, thicken sauce with sauce thickener. Season to taste with salt and cayenne pepper. Season mashed potatoes with cayenne pepper as well. Serve the shredded potatoes with mashed potatoes. Garnish with set aside oregano
4
Let it swell for about 1 minute. Add corn and beans to the shredded meat, thicken sauce with sauce thickener. Season to taste with salt and cayenne pepper. Season mashed potatoes with cayenne pepper as well. Serve the shredded potatoes with mashed potatoes. Garnish with set aside oregano