Festive Fillet Pot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g pork fillet (s)
- 300 g minced meat, half and half
- 2 tablespoon butter
- 250 g onion (s)
- 250 g mushrooms, brown
- 10 sausages, (cocktail sausages)
- 1 green pepper (s)
- 1 red pepper (s)
- 1 can tomato (s), 530 g
- salt and pepper
- curry powder
- paprika powder, noble sweet
- 1 small onion (s)
- 1 apple
- 0.5 tablespoon ½ curry
- 1 tablespoon butter
- 1 tablespoon flour
- Broth, (tomato broth)
- liter ⅛ meat broth
Print Recipe
Pin Recipe Instructions
- Cut the fillets into 1.5 cm thick slices, season with curry and paprika. Brown in heated fat. Put in an ovenproof dish. Season the minced meat with salt and pepper. Shape into small dumplings. Roast and add to the meat slices. Chop the onions and fry them with the cleaned and quartered mushrooms and the sausages. Layer on the meat. Drain the tomatoes, collect the broth. Cut peppers into rings, tomatoes into pieces. Also put in the mold. Salt and pepper. Cover the tin and put it in the preheated oven. Cook at 200 ° C for approx. 30 minutes.
- Grate the onion and apple for the sauce. Sweat with curry, fat and flour. Add tomato juice and broth. Briefly bring to the boil. Season well. Serve extra with the fillet pot and cooked rice.
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