Potato-casseler-bean-pan with fiery apricot sour cream

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 800 g young potatoes
  • 500 g Kasseler salmon
  • 2-3 TABLESPOONS Oil
  • 300 g French beans
  • 1 Onion
  • 4-5 Stem(s) Thyme
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 250 ml Vegetable broth
  • 200 g Schmand
  • 75 g Apricot Jam
  • 7-10 Tbsp Chilli powder
  • 7-10 Tbsp Thyme

Directions

  1. 1

    Wash the potatoes thoroughly, brush them if necessary. Quarter potatoes. Dice cured pork loin. Heat the oil in a pan and fry the meat thoroughly, turning it over. In the meantime, clean, wash and halve the beans. Peel and finely dice the onion

  2. 2

    Remove meat from the pan. Add potatoes to the frying fat and fry well while turning, finally add onion. Wash the thyme, shake dry, pluck the leaves from the stems. Add beans and thyme, season with salt and pepper. Deglaze with broth, bring to the boil, cover and cook for about 12 minutes

  3. 3

    In the meantime, mix the sour cream and jam. Season vigorously with salt, pepper and chilli powder. Arrange the potato pan garnished with thyme. Serve with apricot sour cream sprinkled with chilli

Nutrition Facts

KCAL
500 kcal
CARBS
50 g
FATS
20 g
PROTEINS
29 g