Ingredients for 4 persons:
4 thin pork cutlets (100 g each)
salt, pepper
4 tsp. tomato paste
4 tsp. marjoram (fresh or dried)
4 thin slices of bacon
250 g sauerkraut (fresh or canned)
4 pitted prunes
wooden chopsticks
600 g mainly waxy potatoes
1 green bell pepper
2 tablespoons oil
600 ml clear meat stock (instant)
2 tablespoons crème fraîche
Preparation:
1. Carefully pound pork cutlets flat. Season with salt and pepper. Brush with tomato paste and sprinkle with marjoram. Cover each with a slice of bacon on top. Squeeze sauerkraut and spread on top of the meat slices. Place prunes on top and roll up. Pin with wooden sticks.
2. Peel and roughly dice the potatoes. Quarter, clean, rinse and dice bell pepper. Heat oil in a roasting pan. Sauté roulades in it all around. Add potatoes
and peppers and braise briefly. Pour in stock and cover for about 30 minutes. Season the sauce with salt and pepper, add crème fraîche and cook uncovered for about 10 minutes.
Preparation time approx. 1 hour
Per serving approx.
Calories: 382
Joule: 1599
Protein: 28,7 g
Fat: 16,6 g
Carbohydrates: 27 g
(FoodCentrale by ddp images)
