Pepper steaks au gratin

Name: Pepper steaks au gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 400 g Potatoes; 1 (approx. 600 g) red, yellow and green peppers; 1 Vegetable Onion; 1 can(s) (425 ml) white beans; 1 can(s) (425 ml) Kidney Beans; 6 Pork neck chops; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Garlic Pepper; 1 can(s) (850 ml) Tomatoes; 100-200 ml Tomato juice; 60 g Gouda cheese; 100 g Schmand; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

400 g Potatoes
1 (approx. 600 g) red, yellow and green peppers
1 Vegetable Onion
1 can(s) (425 ml) white beans
1 can(s) (425 ml) Kidney Beans
6 Pork neck chops
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Garlic Pepper
1 can(s) (850 ml) Tomatoes
100-200 ml Tomato juice
60 g Gouda cheese
100 g Schmand
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cut into small cubes. Clean, wash and chop the peppers. Peel and chop the onion. Drain the beans, rinse with cold water and drain.
2
Rinse chops in cold water and pat dry. Heat the oil in a large pan with an ovenproof handle (at least 30 cm Ø), fry the chops briefly on both sides. Season with salt and garlic pepper.
3
Remove meat from the pan and set aside. Fry the potatoes in frying fat for a few minutes until golden brown. Add paprika and onions, fry briefly. Cut tomatoes a little smaller. Add beans, canned tomatoes and tomato juice to the vegetables and bring to the boil once.
4
Season the vegetables with salt and garlic pepper and braise for about 15 minutes. Put the steaks on top. Grate cheese finely and mix with the sour cream. Spread as a blob on the meat. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
5
Garnish with parsley.