\"Stroganoff" with a roasted crust

Name: \"Stroganoff" with a roasted crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 collar Spring onions; 3 Gherkins (approx. 40 g each); 600 g Pork escalope; 2 TABLESPOONS oil, salt, pepper; 1 coated tbsp. flour; 1 TEASPOON Vegetable broth; 200 g Schmand; 1-2 TABLESPOONS medium hot mustard; 7-10 Tbsp Grease; 1 collar Parsley; 750 g cook hard. Potatoes; 1 Egg

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 collar Spring onions
3 Gherkins (approx. 40 g each)
600 g Pork escalope
2 TABLESPOONS oil, salt, pepper
1 coated tbsp. flour
1 TEASPOON Vegetable broth
200 g Schmand
1-2 TABLESPOONS medium hot mustard
7-10 Tbsp Grease
1 collar Parsley
750 g cook hard. Potatoes
1 Egg

Directions

1
Clean and wash spring onions. Cut spring onions and cucumbers into slices
2
Wash the meat, pat dry and cut into strips. Heat oil in a large pan. Brown the meat in it in portions. Place all the meat in the pan and season. Dust with flour and sauté. Stir in 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Stir in sour cream, spring onions and gherkins. Season to taste with mustard, salt and pepper. Pour into a greased casserole dish
3
Wash the parsley and chop it except for something to garnish. Peel, wash and roughly grate the potatoes. Mix with parsley and egg, season. Immediately spread on the meat and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 45 minutes. Garnish
4
Drink: cool white wine