Sliced potatoes on potato pancakes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel, wash and dice the carrots. Clean and wash the leek and tomatoes. Cut leek into rings, halve tomatoes. Peel and finely dice onion. Wash the meat, dab dry and cut into strips. Cook carrots in boiling salted water for about 8 minutes.

2. 2

   Add the leek to the carrots about 4 minutes before the end of the cooking time. Heat 2 tablespoons of oil in a pan. Fry the meat in it for about 5 minutes. Add the diced onion and sauté briefly. Season meat with salt and pepper and remove. Fry the tomatoes briefly in the frying fat and take them out. Pour stock and cream into the pan and bring to the boil. Add sauce thickener while stirring. Bring to the boil again. Drain the vegetables. Add meat, vegetables and tomatoes to the sauce.

3. 3

   Fry the tomatoes briefly in the frying fat and take them out. Pour stock and cream into the pan and bring to the boil. Add sauce thickener while stirring. Bring to the boil again. Drain the vegetables. Add meat, vegetables and tomatoes to the sauce. Season to taste with salt and pepper. Wash the chives, cut into small rolls and add to the sauce. Keep the shredded meat warm. Heat the remaining oil in portions and fry the potato pancakes in it for about 4 minutes. Arrange 2 potato pancakes and 2 shredded potatoes on plates

4. 4

   Season to taste with salt and pepper. Wash the chives, cut into small rolls and add to the sauce. Keep the shredded meat warm. Heat the remaining oil in portions and fry the potato pancakes in it for about 4 minutes. Arrange 2 potato pancakes and 2 shredded potatoes on plates

Nutrition Facts

KCAL
650 kcal

CARBS
40 g

FATS
40 g

PROTEINS
28 g