Summary

Ingredients

• 600 g Kasseler cutlet (s)
• 750 g potato (s)
• 150 g carrot (s)
• 600 g reen beans
• 4 tablespoon olive oil
• 200 g whipped cream
• 1 tablespoon mustard, coarse
• 3 stalks parsley
• 1 tablespoon butter
• 1 pinch (s) salt and pepper
• Feta cheese

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Instructions

1. Wash the potatoes and cook in water for about 20 minutes. Meanwhile, peel the carrots and cut them into slices. Clean and wash the beans and cook in salted boiling water for approx. 8 minutes. Add the carrots about 2 minutes before the end of the cooking time.
2. Drain, rinse and drain the beans and carrots. Drain the potatoes and let them cool, then peel them. Possibly cut the potatoes in half, depending on the size.
3. Heat two tablespoons of oil in a pan and fry the potatoes for about 10 minutes while turning. Then add the beans and carrots about 5 minutes before the end of the stated roasting time and fry them. Season with pepper and salt.
4. Wash, dry and cut the meat into cubes. Heat a second pan with oil and fry the meat in it for about 6 minutes. Take out and add to the vegetables.
5. Boil the roast set with cream. Stir in the mustard, simmer for about 2 minutes and season with pepper. Pluck the parsley leaves and chop finely. Fold the butter under the Kassler pan. Pour the mustard sauce over it and sprinkle with parsley.
6. If you like, you can top the pan with feta cheese at the end.