Fried Brussels sprouts with strips of escalopes in balsamic sauce

Name: Fried Brussels sprouts with strips of escalopes in balsamic sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 750 g Brussels sprouts; 500 g Pork escalope; 2 TABLESPOONS Olive oil; 5 Stem(s) Oregano; 2 TEASPOONS Honey; 2 TABLESPOONS dark balsamic vinegar; 250 ml Beef bouillon (instant); 1 TABLESPOON + 30 g butter; 150 ml Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
750 g Brussels sprouts
500 g Pork escalope
2 TABLESPOONS Olive oil
5 Stem(s) Oregano
2 TEASPOONS Honey
2 TABLESPOONS dark balsamic vinegar
250 ml Beef bouillon (instant)
1 TABLESPOON + 30 g butter
150 ml Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Peel, wash and quarter the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and cut the sprouts crosswise. Steam in a pot covered with a little water for about 10 minutes.
2
Meanwhile wash the meat, dab dry and cut into strips. Season meat with salt. Heat oil in a large pan. Fry the meat for 3-4 minutes on a high heat until golden brown. Remove the Brussels sprouts and let them drain briefly.
3
Remove meat from the pan. Add the Brussels sprouts and fry over medium heat for 3-4 minutes. Wash oregano, dab dry, put 1-2 stems aside for garnishing. Pluck the leaves of the remaining oregano from the stems.
4
Push the sprouts to the edge of the pan. Add honey and caramelise briefly at medium heat. Deglaze with vinegar, stock and 1 tablespoon butter. Add meat and oregano and simmer for 1-2 minutes, stirring continuously.
5
Season to taste with salt, honey and pepper if necessary. Drain and mash the potatoes, stir in the milk and 30 g butter. Season to taste with salt, pepper and nutmeg. Arrange in a preheated bowl and serve.