Summary

Ingredients

• 200 g potato (s), peeled, diced
• 200 g Brussels sprouts, steamed
• 150 g chicken breast, fresh
• 75 g ham, diced
• 1 onion (s), finely diced
• 2 tablespoon Cremefine for cooking (15%)
• 0.5 tablespoon ½ olive oil
• some spice mixture (steak seasoning)
• salt
• 1 pinch (s) nutmeg
• possibly pepper

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Instructions

1. Wash and dry the meat and then cut it into strips. Heat 1/2 tablespoon olive oil in a pan and sweat the ham in it first. Then add the meat and fry for 3 - 4 minutes. Always turn. Season with steak seasoning (if not on hand, salt, pepper, paprika and chili powder). Take the meat out of the pan.
2. Heat 1 tablespoon olive oil in the frying fat. Add the potato cubes, cover and fry for a good 10 minutes until golden brown. Now fry for another 10 minutes without a lid, turning every now and then. Fry the onion cubes for the last 2 minutes.
3. Fold the Brussels sprouts, ham and chicken breast strips into the potatoes, add the cream and simmer for another 3 - 4 minutes. Finally, season with salt and nutmeg (possibly a little pepper).
4. Tip: Cut the Brussels sprout florets crosswise on the stalk when cleaning, then they cook faster and evenly.