Blitz-Kasseler pan with cutting beans

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Cutting beans
  • 7-10 Tbsp salt, pepper
  • 600 g released pork chop (piece)
  • 2 TABLESPOONS Oil
  • 1 TEASPOON Flour
  • 200 g Whipped cream
  • 800 g fresh gnocchi (cooling shelf)
  • 2 TABLESPOONS Butter
  • 2 TABLESPOONS coarse mustard

Directions

  1. 1

    Clean, wash and chop the beans. Cook in boiling salted water for about 10 minutes. Drain and rinse with cold water.

  2. 2

    Cut the meat into very thin slices. Fry in hot oil for 1-2 minutes on each side. Take out. Sweat the flour in the frying fat. 1⁄8 l Stir in water and cream, bring to the boil and simmer for about 5 minutes.

  3. 3

    Fry gnocchi in hot butter for 7-8 minutes. Season the sauce with mustard, salt and pepper. Heat up the beans and cured pork in the sauce again. Serve everything.

Nutrition Facts

KCAL
850 kcal
CARBS
78 g
FATS
38 g
PROTEINS
44 g