Hearty Western casserole

Name: Hearty Western casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Vegetable Onion; 1 red, green and yellow peppers; 600 g flushed pork neck; 500 g Potatoes; 2 TABLESPOONS Oil; 1 can(s) (425 ml) baked beans in tomato sauce; 1 (250 ml) bottle of steak sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gouda cheese; 150 g Fresh cream; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Vegetable Onion
1 red, green and yellow peppers
600 g flushed pork neck
500 g Potatoes
2 TABLESPOONS Oil
1 can(s) (425 ml) baked beans in tomato sauce
1 (250 ml) bottle of steak sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gouda cheese
150 g Fresh cream
7-10 Tbsp Grease

Directions

1
Peel the onion. Halve, clean and wash the peppers. Chop onion and paprika roughly. Wash the meat, dab dry and cut into cubes. Wash potatoes thoroughly and cut into slices.
2
Heat the oil in a large frying pan. Fry the meat for approx. 10 minutes, turning it over. After about 5 minutes add potatoes. Add vegetables, beans and 2/3 of the sauce and bring to the boil. Season to taste with salt and pepper.
3
Pour into a greased large casserole dish. Grate cheese. Spread the crème fraîche and cheese on the casserole. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes.
4
Add the rest of the sauce.