Creamy strips with broad beans

Ingredients for 4 servings:

• 400 g beans, wide
• Salt
• 1 onion(s)
• 250 g cherry tomatoes
• 2 sprigs of thyme
• 500 g pork schnitzel
• 2 tbsp rapeseed oil
• pepper
• 75 ml vegetable broth (instant)
• 200 g whipped cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash and trim the beans and cut diagonally into pieces. Cook the beans in boiling salted water for about 10 minutes, drain, rinse in cold water and let drain. Peel and finely dice the onion. Trim and halve the tomatoes. Rinse and shake the thyme dry and pick off the leaves. Rinse the meat, pat dry and cut into strips across the grain. Heat oil in a pan and brown the meat vigorously. Add the onion and thyme and fry briefly. Season with salt and pepper. Pour in the stock and cream and reduce until creamy. Stir the beans and tomatoes into the meat and heat briefly. Season to taste, divide between plates and serve garnished with thyme if desired.