- 4 slices Pork butt
- 1 tablespoon Clarified butter
- Salt (and pepper)
- 1 Red Bell pepper
- 2 teaspoons crushed Caraway
- 500 grams Sauerkraut (from a can)
- ⅛ liter Beef broth
- 4 slices Tilsit cheese
Rinse meat, pat dry and cook in hot butter on both sides for 3 minutes each. Season with salt, pepper and caraway seed. Remove from pan and keep warm.
Cut pepper in half, rinse, remove the seeds and ribs and cut into thin strips. Saute briefly in remaining drippings. Drain sauerkraut and mix in. Pour in broth, cover and simmer 10 minutes.
Put slices of meat on the sauerkraut and cover each with a slice of cheese. Put on lid, let the cheese melt and then serve.