Ingredients serves 4:
4 slices boned pork shoulder, each about 5 oz/15 dkg, about 1/2 tablespoon salt, about 3/8 teaspoon ground black pepper, 4 tablespoon cooking oil, 2 tablespoon mustard, 2 level teaspoon hot Red Gold, 2 onions, 4 medium tomatoes, 2 plump green peppers, 14 oz/4 dl sour cream, 1 level teaspoon quality paprika
Preheat oven to hot (420°F/210°C; 380°F/190°C convection oven). Pound the meat not too thin and make incisions along the edges and any sinews otherwise the meat will crinkle while cooking. Salt the meat on both sides, and sprinkle with 1/4 teaspoon pepper. Place four large sheets of tin foil side-by-side, coat with oil, and put the meat on them. Blend the mustard and Red Gold and spread over the meat slices. Peel the onions, remove any stems from the tomato and core the pepper. Slice the whole onions very thin and separate them into rings. Slice the peppers and tomatoes into somewhat thicker circles and place them over the meat in the above order. Season the sour cream with the paprika and remaining pepper and pour over the meat and vegetables. Fold the tin foil over it – it is best to grab hold of the foil at the top and fold over so that it does not get stuck in the sour cream – and place into a baking pan. Bake in the preheated oven for 30-40 minutes. It is best served with grated potatoes or rösti, fried grated potato patties.
Words of Wisdom
Instead of pork shoulder you can bake breast of chicken in the same way or some fish filet you like, such as African catfish.
Preparation time: 50 minutes
Calories per serving: 845 (without side dish)
Skill: Easy to prepare