|1.||Boiled potatoes||600 Column|
|4.||Bulb onions||1 PC.|
|6.||Petiole celery||2 PC.|
|7.||White wine||150 Ml|
|9.||Cream 10%||80 Ml|
|10.||Potato starch||1 art. l|
Cut the pork into pieces and fry in butter until golden brown. For frying, use a pan which can then be put in the oven.
Fry the bacon after the meat.
In a frying pan where the bacon was fried, fry chopped onions and celery finely chopped.
Return the bacon and meat to the pan, pour the wine with water and simmer in the oven at 180 degrees under the lid for 1 hour. Then dissolve the starch in cream and pour it into the meat, salt, pepper and add Provencal herbs to taste.
Add boiled potatoes, garlic passed through the press and put in the oven for another 15 minutes. Serve hot.
Roast meat in a creamy sauce is very aromatic, juicy, tender, tasty and satisfying. The recipe is not too complicated, such a dish is perfect for a simple dinner or for a festive one. For cooking, you can use young or old potatoes, also add your favorite spices and herbs.