Summary

Ingredients

• 750 g potato (s)
• 750 g beans, reen
• 2 onions)
• 1 tablespoon butter
• salt
• 600 g pork fillet (s)
• 8 slices bacon (breakfast bacon)
• olive oil
• 250 g tomato (s)
• Savory (alternatively parsley)
• pepper
• 75 g cheese, rated
• 4 tablespoon white wine, dry
• 100 ml cream
• 125 ml water
• Fat for stewing

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Instructions

1. Brush the potatoes vigorously under water. Cut into approx. 1 cm thick slices and wrap them in a damp cloth.
2. Clean and wash the beans. Peel and dice the onions and sauté in hot fat. Add the beans and the water. Season with salt and cook covered for about 15 to 20 minutes.
3. Wash the meat and pat dry. Cut into 4 equal parts and season. Wrap with bacon and fry in olive oil for 13-16 minutes.
4. Wash and dice tomatoes and add to the beans. Stew everything for about 5 minutes.
5. Wash and chop the savory (parsley) except for a little garnish. Mix with the bean vegetables. Season to taste with salt and pepper.
6. Heat the oil in a large pan and fry the potato slices in it until crispy. Season with salt and pepper.
7. In the meantime, place the vegetables on a large ovenproof plate or spread them in a baking dish. Arrange the fillets on top. Now deglaze the roast set from the meat with wine and cream, bring to the boil briefly, season to taste and spread over the meat. Sprinkle with the grated cheese. Baked in a preheated oven (225 ° C) for about 15 minutes.
8. Arrange everything and garnish with the rest of the savory (parsley).