Beetroot ragout

Ingredients for 4 servings:

• 1 kg pork neck
• 1 tbsp flour
• 3 tbsp oil
• ¼ liter broth
• ½ lemon(s), the juice
• 3 tbsp pepper, green from the jar
• 750 g beetroot, small
• salt water
• Salt
• 2 onions, cut into rings
• 150 g sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

with green pepper

Cut the pork into bite-sized pieces and dust with flour. Heat the oil in a casserole dish and brown the meat. Add the broth, the juice of half a lemon, 2 tablespoons of green pepper, and the onion rings. Cover the dish and simmer the meat for 60 minutes over low heat. Meanwhile, boil the beetroots, skinless, in a little salted water for 20-30 minutes, depending on their size. Pour cold water over them and peel off the skins (careful, it will splatter!). Halve, quarter, or eighth the beetroots and mix with the meat. Season with salt. Add the sour cream just before serving and sprinkle with the remaining peppercorns. Potatoes are delicious with this dish.