Festive fillet pot

Ingredients for 6 servings:

• 600 g pork fillet(s)
• 300 g minced meat, half and half
• 2 tbsp butter
• 250 g onion(s)
• 250 g mushrooms, brown
• 10 sausages (cocktail sausages)
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 1 can of tomatoes, 530 g
• salt and pepper
• e.g. curry powder
• n. B. Paprika powder, sweet
• 1 small onion(s)
• 1 m.-sized apple
• ½ tbsp curry
• 1 tbsp butter
• 1 tbsp flour
• Broth, (tomato broth)
• ⅛ liter meat broth

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cut the fillets into 1.5 cm thick slices, season with curry and paprika. Brown in heated fat. Place in an ovenproof dish. Season the minced meat with salt and pepper. Form into small dumplings. Fry and add to the meat slices. Chop the onions and fry them with the cleaned and quartered mushrooms and the sausages. Layer them on top of the meat. Drain the tomatoes and reserve the stock. Cut the peppers into rings and the tomatoes into pieces. Add to the dish. Season with salt and pepper. Cover the dish and place it in the preheated oven. Cook at 200 °C for approx. 30 minutes. For the sauce, grate the onion and apple. Sauté with curry, fat, and flour. Add the tomato juice and stock. Bring to a boil briefly. Season to taste. Serve separately with the fillet stew and cooked rice.