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Sauerkraut stew with stuffed pork fillet
Stew with wine sauerkraut, port salut and pork fillet patties
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Ingredients
Directions
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Peel the potatoes and cut into small pieces. Simmer together with the sauerkraut in about 20 minutes.
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Spread the pork steaks on a work surface and top each with a slice of ham. Cut the cheese into four slices and place on the ham.
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Fold the pieces double and stick with a stick. Season with salt and pepper.
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Heat the butter in a frying pan. Fry the meat until tender and brown in about 15 minutes, halfway through turning.
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Drain the potatoes and sauerkraut and crush. Add the butter and the milk and stamp. Season the stew with salt and pepper.
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Remove the meat from the pan. Stir 150 ml of water through the shortening and bring to the boil. Stir in the baking remains and season the gravy with salt and pepper.
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Serve the stew with the fillet steaks and gravy.
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Nutrition
595Calories
Sodium33% DV800mg
Fat40% DV26g
Protein92% DV46g
Carbs15% DV45g
Fiber24% DV6g
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