Senators' Ladle
easy
90 mins
90 mins
Ingredients
- 400 g detached pork chop
- 400 g Pork escalope
- 500 g Carrots
- 1 Vegetable Onion
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 TEASPOON dried marjoram
- 400 g Whipped cream
- 800 g Potatoes
- 4 discs Bacon
- 20 g clarified butter
- 7-10 Tbsp Marjoram
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat, dab dry and dice. Peel and wash the carrots, cut into halves lengthwise and cut into pieces. Peel onion and cut into rings. Heat the oil in a pan and fry the meat well all around.
- 2
Add the carrots and fry briefly. Season with salt and pepper. Remove from the pan and set aside. Fry the onion in the cooking fat. Add the meat again, season again with salt, pepper, paprika and marjoram.
- 3
Deglaze with cream and bring to the boil. Pour into a greased casserole dish, cover with aluminium foil and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes.
- 4
In the meantime, wash the potatoes thoroughly, place them in a pot, bring to the boil, cover and cook over a medium heat for about 25 minutes. Drain, quench and peel. Cut potatoes into slices.
- 5
Cut the bacon into fine strips. Heat clarified butter in a large frying pan, leave the bacon out and take it out. Put potatoes into the fat and fry them until golden brown, turning them over. Season with salt and pepper.
- 6
Add bacon. Garnish Senator's pot with marjoram. Serve the fried potatoes on the side. Brussels sprouts will be fine with it.
Nutrition Facts
880 kcal
41 g
55 g
53 g
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