Potato and yeast pancakes with shredded meat in cream sauce

Name: Potato and yeast pancakes with shredded meat in cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 ml Milk; 1/2 cube (21 g) Yeast; 250 g Potatoes; 250 g Flour; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 2 Eggs (size M); 1 Onion; 125 g Gherkins; 250 g Mushrooms; 600 g Pork escalope; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 300 ml Vegetable broth; 200 g Whipped cream; 2-3 TABLESPOONS grainy mustard; 7-10 Tbsp Sugar; 1 1/2 - 2 TABLESPOONS sauce thickener; 25 g clarified butter; 7-10 Tbsp Oregano

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 ml Milk
1/2 cube (21 g) Yeast
250 g Potatoes
250 g Flour
1 TEASPOON Sugar
7-10 Tbsp Salt
2 Eggs (size M)
1 Onion
125 g Gherkins
250 g Mushrooms
600 g Pork escalope
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
300 ml Vegetable broth
200 g Whipped cream
2-3 TABLESPOONS grainy mustard
7-10 Tbsp Sugar
1 1/2 - 2 TABLESPOONS sauce thickener
25 g clarified butter
7-10 Tbsp Oregano

Directions

1
Warm the milk lukewarm. Crumble the yeast and dissolve in the milk while stirring. Peel potatoes and grate finely. Mix flour, sugar and salt in a mixing bowl. Add the potatoes, yeast milk and eggs and work everything into a smooth, thick dough with your hands. Cover and leave to rise in a warm place for about 50 minutes.
2
In the meantime peel and finely dice the onion. Cut the cucumbers into slices. Clean the mushrooms, wash if necessary and cut into slices. Wash the meat, dab dry and cut into strips. Heat the oil in a pan, fry the meat in it, turning it well, season with salt and pepper and take it out. Add the mushrooms and fry while turning. Add onion and fry briefly. Add cucumbers and meat and deglaze with stock and cream, stir in mustard. Bring to the boil, season to taste with salt, pepper and sugar. Stir in sauce thickener, bring to the boil again and simmer for 10-12 minutes. Take out and keep warm. Heat the clarified butter in portions in a large frying pan and add 4 pastry blobs to the lard with a small ladle and bake on each side at medium heat for about 2 minutes until golden brown.
3
Add cucumbers and meat and deglaze with stock and cream, stir in mustard. Bring to the boil, season to taste with salt, pepper and sugar. Stir in sauce thickener, bring to the boil again and simmer for 10-12 minutes. Take out and keep warm. Heat the clarified butter in portions in a large frying pan and add 4 pastry blobs to the lard with a small ladle and bake on each side at medium heat for about 2 minutes until golden brown. Keep warm. Bake 12 pancakes with the remaining lard and dough. Arrange the pancakes and cutlets on plates garnished with oregano
4
35 minutes waiting time