Slices in pepper cream sauce

Name: Slices in pepper cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Potato dumplings half & half in cook bag; 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 600 g Pork escalope; 2 TABLESPOONS Oil; 200 g Whipped cream; 200 g Vegetable broth (instant); 3 TSP pickled green pepper; 2 TABLESPOONS Sauce thickener; 3 Stem(s) Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Potato dumplings half & half in cook bag
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
600 g Pork escalope
2 TABLESPOONS Oil
200 g Whipped cream
200 g Vegetable broth (instant)
3 TSP pickled green pepper
2 TABLESPOONS Sauce thickener
3 Stem(s) Parsley

Directions

1
Prepare the dumplings according to the instructions on the packet. Peel onions and cut into strips. Peel garlic. Wash meat, dab dry and cut into strips. Heat oil in a pan.
2
Sauté the meat for about 5 minutes. Add the onions and fry for 1 minute. Deglaze with cream. Press the garlic through a garlic press for chopping. Pour on broth. Stir in pepper and season to taste with salt. Bring sauce to the boil and thicken with sauce thickener. Wash parsley, dab dry and cut into strips, except for a little bit for garnishing. Drain dumplings, rinse and remove from the cooking bag.
3
Stir in pepper and season to taste with salt. Bring sauce to the boil and thicken with sauce thickener. Wash parsley, dab dry and cut into strips, except for a little bit for garnishing. Drain dumplings, rinse and remove from the cooking bag. Arrange the shredded meat and dumplings on plates. Sprinkle with parsley and garnish