Summary

Ingredients

• 1 shallot (s)
• 450 g pork, chopped, unseasoned, or schnitzel
• 3 scoops beetroot, precooked, vacuum-sealed beetroot
• 10 gherkins
• 2 tablespoon margarine or clarified butter
• 1 tablespoon flour
• 150 ml poultry stock
• salt and pepper
• 200 g sour cream or sour cream

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the shallot. Cut the schnitzel into fine strips (or use freshly cut, unseasoned shredded meat). First cut the beetroot into slices, then cut into fine strips (use disposable gloves, beetroot stains terribly). Cut the gherkins into thin slices.
2. Melt margarine or clarified butter in a large pan (or wok) and fry the meat in it, then remove. Steam the shallot in the frying fat until translucent, dust with flour and deglaze with the stock while stirring. Let something boil down. Add the meat again and season carefully with salt and pepper. Stir in the sour cream or sour cream and heat, do not overcook. Add the gherkins and beetroot and heat together.
3. Rice, potatoes, mashed potatoes, dumplings or noodles also taste great.