20.05.2020
16
Recipe information
Cooking:
1 hour 10 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
775.94
Carbohydrates:
2.61
Fats:
23.13
Squirrels:
130.74
Water:
3.98
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Pork tenderloin | 500 Column |
| 2. | Potatoes | 1 Kg |
| 3. | Bulb onions | 2 PC. |
| 4. | Tomato paste | 2 art. l |
| 5. | Greenery | 3 art. l |
| 6. | Melted fat | 5 art. l |
| 7. | Chicken egg | 2 PC. |
| 8. | Meat broth | 0.5 L |
| 9. | Black pepper | taste |
| 10. | Salt | taste |
Cooking
1. Stage
Peel the potatoes, grate, add the eggs, salt and pepper to taste, mix well.
2. Stage
Make potato pancakes from the potato mixture and fry them for 2 tbsp. l fat to a golden crust on both sides.
3. Stage
Cut the meat like chops, salt, pepper and beat with a hammer. Fry fat on both sides until golden brown.
4. Stage
Chop and fry the onion in a pan after the meat until soft, then add the tomato paste and cook for another minute.
5. Stage
Put the potato pancakes on the bottom of the clay pot.
6. Stage
Then put the meat, onions and fill everything with meat broth. Sprinkle with herbs, cover and cook in the oven at 180 degrees 30 minutes.
7. Stage
Serve with pickled vegetables.
8. Stage
Bon Appetit!!!