Pea puree with sauerkraut goulash

Name: Pea puree with sauerkraut goulash
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 300 g Kasseler cutlet (boneless); 1 Onion; 1 small stick of leek (leek); 1 small apple; 2 TABLESPOONS Oil; 1 can(s) (580 ml) Sauerkraut; 2 Juniper berries; 1 Bay leaf; 1/8 l Vegetable broth (instant); 1 Bag of pea puree with potatoes; 10 g Butter or margarine; 1/2 TEASPOON pink berries; 1 Stalk of parsley and fresh bay leaves to garnish

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

300 g Kasseler cutlet (boneless)
1 Onion
1 small stick of leek (leek)
1 small apple
2 TABLESPOONS Oil
1 can(s) (580 ml) Sauerkraut
2 Juniper berries
1 Bay leaf
1/8 l Vegetable broth (instant)
1 Bag of pea puree with potatoes
10 g Butter or margarine
1/2 TEASPOON pink berries
1 Stalk of parsley and fresh bay leaves to garnish

Directions

1
Cut the cured pork into small cubes. Peel and chop the onion. Clean, wash and cut leek into rings. Wash and halve the apple and remove the core. Put 4 thin apple slices aside for garnishing.
2
Cut the rest of the apple into small cubes. Heat the oil in a pot. Fry the meat and onion briefly. Pluck the sauerkraut a little bit and add juniper berries, bay leaf and stock. Bring to the boil, cover and stew for about 20 minutes.
3
Fold the apple and leek into the sauerkraut 10 minutes before the end of the cooking time. In the meantime, boil 1/2 litre of water in a small pot. Remove from the heat and stir in the pea puree with a whisk.
4
Melt butter on it and stir in. Arrange sauerkraut and pea puree on a plate. Sprinkle the purée with pink berries. Garnish with apple slices, fresh laurel and parsley.