Creamy kassler stew with peppers and rice
Strips of smoked pork loin fried with peppers and onion in a creamy tomato sauce with a hint of chilli. Ready in half an hour and served with rice. Swap the pepper for courgette, or flavour it with pesto instead of tomato.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ 26 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 500 gSmoked pork loin
- 1Bell pepper, red
- 1Red onion
- 1 cloveGarlic
- 1 tbspRapeseed oil
- 2 tbspTomato paste
- 1 tbspCornflour
- 2 dlMilk
- 2 dlDouble cream
- 3 mlChili flakes (optional)
- to tasteBlack pepper
- ½Parsley, pot
On the side
- 3 dlRice
Method
- Put the rice on to cook as the packet says.
- Let the rice cook until done, about 18 minutes.
- Cut the kassler into strips. Deseed the pepper and cut it into pieces, peel and slice the onion and chop the garlic.
- Fry the kassler, pepper, onion and garlic in the oil in a large frying pan for 4–5 minutes, until lightly browned. Stir in the tomato purée and fry for another minute.
- Mix the cornflour into the milk. Pour the milk and cream into the pan and bring to the boil, stirring. Simmer for 3–4 minutes and season with pepper, and chilli flakes if you like.
- Chop the parsley and scatter it over the stew. Serve with the rice.
The cost is estimated from Swedish grocery prices.
