Vegetable and meat pot

Name: Vegetable and meat pot
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 7-10 Tbsp Salt; 500 g Carrots; 500 g French beans,; 4 released pork chops (approx. 175 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Onion,; 100 g frozen peas; 2 TABLESPOONS Tomato paste; 250 ml Vegetable broth (instant); 2 stem(s) Marjoram; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
7-10 Tbsp Salt
500 g Carrots
500 g French beans,
4 released pork chops (approx. 175 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Onion,
100 g frozen peas
2 TABLESPOONS Tomato paste
250 ml Vegetable broth (instant)
2 stem(s) Marjoram
7-10 Tbsp Grease

Directions

1
Cook the potatoes in boiling water for 15-20 minutes. Drain, rinse and peel. Peel, wash and slice carrots. Wash and clean the beans. Cook both in boiling salted water for about 10 minutes, drain.
2
Fry the meat in 1 tablespoon of hot oil for about 3 minutes on each side. Season with salt and pepper and remove. Dice onion. Cut potatoes into slices. Heat 1 tablespoon of oil in frying fat.
3
Fry the onions and potatoes for about 8 minutes, turning them over. Add carrots, beans and peas. Add tomato paste and stock, season to taste. Pluck marjoram leaves from a stalk and add to the pan.
4
Grease a casserole dish. Layer the potato and vegetable pan and the meat. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Garnish with rest of marjoram.