Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g ham (cooked ham), cut into strips
- 500 g pork tenderloin (s), cut into strips
- 250 g tomato (s), blanched, peeled, cut into strips
- 375 ml mushrooms (can)
- 200 g cheese (Gouda), rated
- 400 g sour cream
- 1 tablespoon tomato ketchup
- Thyme, fresh
- sage, fresh
- rosemary, fresh
- salt and pepper
- Fat (vegetable fat)
Print Recipe
Pin Recipe Instructions
- Rub a Roman pot with vegetable fat. Place the boiled ham, fillet, tomatoes and mushrooms one after the other.
- Beat the sour cream with the whisk until smooth and add the chopped herbs, salt, pepper and ketchup. Pour the sauce over the casserole and sprinkle with the cheese. Put the lid on and cook for about 60 minutes at 180 ° C.
- Homemade spaetzle and fresh salad are ideal side dishes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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