Chops Klausenburg Style

The slices of meat are pounded with care, salted, seasoned and browned in hot oil, then set aside. In the drippings, fry the chopped onion, sprinkle with a small spoonful of paprika and marjoram. Add the peppers, tomatoes, herbs cut into small strips, diced potatoes and wine and simmer over medium heat until soft. When serving, the roasted hot meat is placed on the herb.

Our tip: Never cook beans covered, then they will be easier to digest.

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