California Pan

Summary

Ingredients

• 1 kg pork tenderloin (s) or turkey meat
• 500 g onion (s)
• 250 g cream
• 1 can peach (s)
• 250 ml vegetable stock
• 1 bottle sauce, (shish kebab sauce)
• salt and pepper
• oil

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Instructions

1. Cut the pork tenderloin or turkey meat into strips and season with salt and pepper.
2. Heat a small amount of oil in a large skillet over medium-high heat. Working in portions, fry the meat strips for 3-4 minutes per batch until browned. Transfer to a baking dish.
3. Cut the onions into rings. Fry them in the same skillet over medium heat for 2-3 minutes until softened. Distribute them over the meat in the baking dish.
4. Drain the peaches and set the juice aside. Cut the peaches into wedges and place on top of the onions.
5. In a saucepan, mix together the vegetable stock, cream, half of the peach juice, and the shish kebab sauce. Bring to a boil over medium-high heat.
6. Pour the sauce into the baking dish with the meat, onions, and peaches.
7. Place the baking dish in a preheated oven at 200°C (392°F) for 45 minutes, until the pork reaches 63°C (145°F) internal temperature or turkey reaches 74°C (165°F).
8. Serve the casserole with rice or bread.