Potato gratin Stroganoff

Name: Potato gratin Stroganoff
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Pork escalope; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS medium hot mustard; 200 ml Vegetable broth (instant); 250 g Schmand; 4 (approx. 120 g) Spring onions; 3 Gherkins (approx. 40 g each); 3 Stem(s) flat leaf parsley; 750 g Potatoes; 1 Egg Yolk; 7-10 Tbsp Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Pork escalope
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS medium hot mustard
200 ml Vegetable broth (instant)
250 g Schmand
4 (approx. 120 g) Spring onions
3 Gherkins (approx. 40 g each)
3 Stem(s) flat leaf parsley
750 g Potatoes
1 Egg Yolk
7-10 Tbsp Parsley

Directions

1
Wash the schnitzel, dab dry and cut into strips. Heat oil in a large pan and fry the meat strips on all sides over a high heat. Fry the meat at medium heat for another 4-5 minutes. Season with salt and pepper. Stir in mustard.
2
Add stock little by little. Stir in sour cream and simmer for two minutes. In the meantime clean and wash the spring onions. Cut spring onions and gherkins diagonally into slices. Add both to the meat and cook briefly. Season to taste with salt and pepper and fill into an ovenproof dish. Wash parsley and chop finely. Peel and finely grate the potatoes. Mix the grated potatoes, parsley and egg yolk. Season with salt and pepper.
3
Season to taste with salt and pepper and fill into an ovenproof dish. Wash parsley and chop finely. Peel and finely grate the potatoes. Mix the grated potatoes, parsley and egg yolk. Season with salt and pepper. Spread on the Stroganoff and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Serve garnished with parsley
4
Waiting time approx. 40 minutes