Meat Stew Au Gratin

Remove the peel from the potatoes, rinse and boil in salted water and cook for 20 minutes. Drain, steam dry and mash. Whip with hot milk and butter to a loose porridge. Add salt if necessary. Cut roast pork into cubes. Remove peel from onions, clean carrots. Cut both into slices.

Steam the carrots in a little water with a little salt for 10 minutes until soft. Drain. Heat butter or light butter in a frying pan. Brown meat cubes lightly in it. Add onion slices. Turn golden brown. Now add the pre-cooked carrot slices. Season with salt and freshly ground pepper. Mix in sour cream. Heat until just before boiling. Remove from heat.

Grease gratin dish with light butter. Pour in half of the potato mixture. Top with a layer of meat mixture and washed, finely chopped parsley. Top with the rest of the potato mixture. Sprinkle with bread crumbs, cover with butter flakes. Place in the heated oven on the middle shelf.

Baking time: 35 min.

Electric stove: 200 degrees

Gas stove: level 4

Remove from the stove and bring to the table.

Serving: Leaf salad according to the season.

Preparation

40 min

Preparation

40 min

Menu 3/234

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