Cream shredded

Name: Cream shredded
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Pork escalope; 300 g Carrots; 600 g Leeks (leek); 1 Onion; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 ml Vegetable broth (instant); 1/4 l Milk; 1 pack of Potato puree (4 portions, 0.75 l liquid); 1 collar Parsley; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Pork escalope
300 g Carrots
600 g Leeks (leek)
1 Onion
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 ml Vegetable broth (instant)
1/4 l Milk
1 pack of Potato puree (4 portions, 0.75 l liquid)
1 collar Parsley
200 g Whipped cream
2-3 TABLESPOONS sauce thickener

Directions

1
Cut the meat into strips. Clean and wash the carrots and leek. Cut carrots lengthwise in half and cut them diagonally into pieces. Cut leek into rings. Peel and chop onion. Heat the oil in a large pan and fry the meat in it thoroughly.
2
Add leek, carrots and onions, sauté briefly and season with salt and pepper. Deglaze with broth and simmer covered for about 10 minutes. In the meantime boil 1/2 litre of water and a teaspoon of salt for the puree.
3
Remove from heat, add milk and stir in the puree flakes briefly. After 1 minute stir again and keep warm. Wash parsley, dab dry and chop except for a little bit for garnishing. Pour cream to the shredded meat, bring to the boil and add the sauce thickener while stirring.
4
Bring to the boil again briefly and season to taste with salt and pepper. Arrange on plates with the mashed potatoes. Serve sprinkled with parsley and garnished.