Kassler pan with onions and peppers - Kasslerpanna med lök och paprika

KASSLER PAN WITH ONIONS AND PEPPERS
Kasslerpanna med lök och paprika

I’m proudly using the new word I invented to describe a casserole with kassler, those two words being so alike. Kassler is smoke-cured loin of pork, warm-smoked, and here it’s served under a cover of bell peppers, onions and mushrooms with a delicious mustard sauce.

4 servings

Approx 1 lb boneless kassler

1 sweet pepper
1 onion
3½ oz fresh mushrooms
1 tablespoon butter or margarine
1/3 cup meat bouillon
¾ cup crème fraîche
1 to 1½ tablespoons Chinese soy sauce
2 tablespoons mustard
white or black pepper
chopped parsley

Slice the kassler. Trim bell pepper and onion and cut them in rings. Trim and slice the mushrooms. Brown the fat in a large frying pan or pot, add the meat and brown the slices on both sides. Transfer to a plate.

Add bell pepper, onion and mushrooms and sizzle it all for about 5 minutes. Put the meat back in the pan. Mix bouillon, crème fraîche, soy sauce and mustard and flavour to taste with pepper. Pour the sauce over the meat and vegetables in the pan and simmer slowly, covered, for 5 to 10 minutes.

Sprinkle with parsley and serve with boiled potatoes, rice or pasta and a green salad with cherry tomatoes and mustard dressing.

Enjoy!

Bella