Fillet stew à la LEILAH with creamy vegetables

Ingredients for 6 servings:

• 1,000 ml water
• Salt
• 1,000 g green beans (frozen or fresh)
• 750 g fillet(s) (turkey or pork fillet)
• 2 tbsp olive oil
• salt and pepper
• 750 g mushrooms
• 500 ml sweet cream
• 2 tbsp flour
• salt and pepper
• 250 g diced ham (Katen)
• 6 tomatoes
• herbs, to taste
• 250 ml meat broth, maybe a little more
• 150 g cheese (mild Gouda, very finely grated)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cooking for guests

Boil water, add a little salt, add the beans, blanch for 5 minutes and drain. Cut the fillet into small slices or cubes, place in a large roasting tin, mix well with the oil, salt and pepper. Slice the mushrooms and add them to the meat with the beans. Mix the cream with salt, pepper, flour and grated cheese and pour over the meat. Distribute the ham cubes on top. Cut the tomatoes into small cubes and add to the ham. If the whole thing is too dry, pour on a little more of the stock. Place the roasting tin in the bottom of the preheated oven at 150°C – 175°C (fan oven) for approx. 45 – 60 minutes. Then stir, sprinkle with herbs and serve immediately with jacket potatoes or rösti. Tip: the cheese is not necessary, you can leave it out.