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Colorful pepper pan with meatloaf and boiled potatoes

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Ingredients for 4 servings:

  • 800 g waxy potatoes
  • 1 bell pepper(s), yellow
  • 1 bell pepper(s), green
  • 1 red bell pepper(s)
  • 2 onions
  • 1 clove(s) garlic
  • 250 g Leberkäse
  • 2 tbsp oil
  • 125 ml broth, clear
  • 100 ml cream
  • 1 tbsp mustard
  • Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the potatoes and boil for about 25 minutes. Halve the peppers, remove the seeds, rinse, and cut into strips. Peel the onions and garlic. Cut the onions into wedges and chop the garlic. Cut the meatloaf into strips. Heat the oil in a pan. Fry the meatloaf strips for about 2 minutes, remove them, and drain on kitchen paper. Fry the peppers, onions, and garlic in the frying fat for about 5 minutes. Mix the broth, cream, and mustard and pour in. Simmer for 3 minutes. Add the meatloaf. Season with salt and pepper and serve with the boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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