Vegetable and Potato Pan

Name: Vegetable and Potato Pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Pork escalope; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g baby potatoes; 200 g small mushrooms; 250 g Courgette; 1/2 bunch Spring onions; 250 g Broccoli; 75 g dried tomatoes; 1/2 bunch Parsley; 1/2 potty Oregano; 200 g Schmand

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Pork escalope
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g baby potatoes
200 g small mushrooms
250 g Courgette
1/2 bunch Spring onions
250 g Broccoli
75 g dried tomatoes
1/2 bunch Parsley
1/2 potty Oregano
200 g Schmand

Directions

1
Cut the meat into strips. Heat 1 tablespoon of oil in a large pan. Fry the meat for about 5 minutes, season with salt and pepper and remove. Wash and halve the potatoes.
2
Add 2 tablespoons of oil to the pan, heat it up and fry the potatoes in it for about 20 minutes at medium heat. Clean, clean and halve the mushrooms. Clean, wash, halve and slice the Zuccini.
3
Clean, wash and cut the spring onions into rings. After about 10 minutes add the Zuccini, mushrooms and spring onions to the potatoes. Season with salt and pepper. Clean, wash and cut broccoli into florets.
4
Put broccoli in boiling salted water, cook for about 8 minutes, drain and drain. Cut tomatoes into small pieces. Fold the meat, broccoli and tomatoes into the potatoes. Season again with salt and pepper and warm up.
5
Wash parsley and oregano, dab dry and chop finely. Mix sour cream, stir in herbs. Serve the herb sour cream with the vegetable-potato pan.