Minute Meat

The tomatoes are skinned and cut into cubes.

The pork fish is cut into strips, lightly salted, peppered and dusted with flour. In a large frying pan, fry the meat at high temperature in half oil, half butter. The meat should not be too close together, if in doubt, you need to roast more than one swing. When the meat is browned on all sides, place it in a covered baking dish to keep warm.

Add the diced tomatoes to the hot pan and reduce the temperature.

The juices from the tomatoes should release the drippings that have been thickened with flour. If necessary, add a little tomato juice. Now cook the tomatoes for about 15 minutes to a slightly creamy sauce. Stir from time to time. If the meat secretes gravy, add it to the frying pan on the spot.

Do this for another three minutes or so.

The meat should be pink at the end in detail.

We serve it with green leaf salad and baked pita bread. It will be really good only in summer, when there are good (in Hamburg the Vierländer Freiland) tomatoes.

Sparrows also fit well.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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