Easy Fillet Pot with Potatoes and Carrots as One-Pot
Creamy fillet stew with potatoes and carrots
A fillet stew without frills, but with lots of flavour. When camping, you might not always want to cook something in the Omnia oven. Then the grill or even the pan is a great alternative.
But the creamy fillet stew with lots of vegetables is also super great to prepare at home. Little effort, but lots of flavour.
Herbs such as thyme and rosemary round off the fillet stew aromatically.
Prepare the fillet stew with chicken breast fillet or turkey breast fillet instead of pork fillet. Or swap the potatoes for kohlrabi and you have a LOW-CARB recipe for you and your family 😁.
Ingredients:
2 onion/s
3 sprigs thyme
2 sprig rosemary
500g potatoes
400g carrots
800g pork fillet
1 tsp oil, rapeseed oil, for frying
Salt/iodised salt
Pepper
200ml vegetable stock/vegetable broth
300g tomatoes, strained
4 tbsp. cream cheese, natural
2 tsp paprika powder, sweet
Preparation:
Wash the pork tenderloin, pat dry and, if necessary, remove the tendons and skin. Season with salt and pepper.
Heat the oil in a frying pan and brown the pork fillet on both sides.
Peel the onion and cut into small cubes.
Peel the carrots and potatoes as well. Slice the carrots and cut the potatoes into sticks/triangles (called wedges).
Remove the seared pork fillet from the pan.
If necessary, add a little oil to the pan and fry the onion cubes until golden brown.
Add the carrots and potatoes and fry everything a little.
Deglaze with the strained tomatoes and the stock.
Wash the herbs and spin dry. Remove the rosemary needles from the stem and chop finely. Pluck the thyme leaves from the stalk and chop them slightly if necessary.
Add the herbs to the vegetables and stir in.
Place the pork fillet on top of the vegetables and cook until the potatoes are soft. If possible, cover the pot/pan with a lid.
If necessary, remove the pork fillet from the pot/pan and stir in the cream cheese.
Season everything with salt, pepper and paprika powder.
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