Smoked pork strips with broccoli florets

Ingredients for 4 servings:

• 500 g broccoli
• 500 g Kasseler neck, cut into strips
• 200 g shallot(s), cut into fine strips
• 20 g garlic clove(s), cut into fine strips
• 100 ml sour cream
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, leveled nutmeg
• ½ tsp white pepper, finely ground
• n. B. Salt
• Fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the broccoli, pat it dry, and separate the florets from the stalk. Remove the woody skin from the entire stalk, cut it into small pieces, and discard the skin. Cover the broccoli florets and simmer for about 10 minutes. Then remove them with a slotted spoon and set aside. Add salt to the hot broccoli broth, season with nutmeg, and bring back to a boil. Add the broccoli florets and simmer gently until they are cooked al dente. Separate the florets from the broth, cover, and keep warm. Wash the meat, pat it dry, and cut into thin strips. Brown evenly with the paprika in a greased pan, stirring frequently. Remove the meat, cover, and keep warm. In the frying fat, fry the finely chopped shallots and garlic cloves, stirring frequently, until they too begin to brown. Now fold in the meat, close the pan, and continue to sauté gently. Combine the sour cream, cooked chopped stalks, and pepper in a blender and puree. Stir this mixture into the shredded pork, heat through, and season with salt if desired. The smoked pork strips with broccoli florets are now ready to serve.