Shredded in onion-mustard cream

Name: Shredded in onion-mustard cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 750 g Broccoli; 500 g Pork escalope; 4 Onions; 2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 100 g Whipped cream; 125 ml Milk; 1 TABLESPOON Butter or margarine; 2-3 TABLESPOONS Dijon mustard; 7-10 Tbsp Pepper; 7-10 Tbsp dried thyme; 7-10 Tbsp chopped parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
750 g Broccoli
500 g Pork escalope
4 Onions
2 TABLESPOONS Flour
3 TABLESPOONS Oil
100 g Whipped cream
125 ml Milk
1 TABLESPOON Butter or margarine
2-3 TABLESPOONS Dijon mustard
7-10 Tbsp Pepper
7-10 Tbsp dried thyme
7-10 Tbsp chopped parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Clean, wash and cut broccoli into small florets. Wash the meat, dab dry and cut into narrow strips. Peel onions, cut into rings and sprinkle with flour. Heat 1 tablespoon of oil in a pan.
2
Brown the meat in it in portions and take it out. Add 2 tablespoons of oil to the frying fat. Fry the onions in it until golden brown and take them out. Put the meat and 3/4 of the onions back into the pan. Deglaze with 3/8 litres of water and cream and bring to the boil. Let simmer for about 5 minutes. Cook broccoli in salted water for about 5 minutes. Drain the potatoes. Add milk and fat and mash to puree. Stir mustard into the sauce and season with salt, pepper and thyme. Drain broccoli. Arrange the shredded potatoes with mashed potatoes and broccoli on plates.
3
Cook broccoli in salted water for about 5 minutes. Drain the potatoes. Add milk and fat and mash to puree. Stir mustard into the sauce and season with salt, pepper and thyme. Drain broccoli. Arrange the shredded potatoes with mashed potatoes and broccoli on plates. Spread the remaining onion rings on top. Sprinkle with parsley