Kasseler with braised paprika vegetables

Name: Kasseler with braised paprika vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Kasseler cutlet; 7-10 Tbsp black pepper, salt; 750 g baby potatoes; 2 medium-sized onions; 3 (600 g) Peppers; 7-10 Tbsp (e.g. red, green and yellow); 4-5 Stem(s) fresher or; 1 TEASPOON dried. Thyme; 2-3 stem(s) Parsley; 1 TEASPOON Vegetable broth; 7-10 Tbsp (Instant)

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Kasseler cutlet
7-10 Tbsp black pepper, salt
750 g baby potatoes
2 medium-sized onions
3 (600 g) Peppers
7-10 Tbsp (e.g. red, green and yellow)
4-5 Stem(s) fresher or
1 TEASPOON dried. Thyme
2-3 stem(s) Parsley
1 TEASPOON Vegetable broth
7-10 Tbsp (Instant)

Directions

1
Wash the cured pork loin and pat dry. Season with pepper and place in a roaster (with lid). First roast open in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes
2
In the meantime, peel the potatoes, wash and possibly cut them in half. Peel onions and cut into slices. Peppers clean, wash and cut into large pieces. Wash thyme and parsley, pluck off the leaves and chop finely
3
Spread the potatoes around the cured pork after 20 minutes frying time. Dissolve stock in 1/4 l hot water and pour on
4
Add the onions and peppers after about 30 minutes. Season vegetables with salt, pepper and herbs. Cover and stew for another 30 minutes
5
Drink: cold beer