Pork à la Boeuf with Mashed Potatoes
Preparation time: 50 min.
Ingredients
| 600 г | pork meat for cooking (Порция свежест) |
| 1 | medium onion |
| 250 г | button mushrooms |
| 200 мл | cooking cream (Pilos) |
| 2 с.л. | tomato paste (Freshona) |
| 100 мл | vegetable broth |
| 30 г | butter |
| — | olive oil (Promienna, 3–4 tbsp) |
| — | salt and black pepper |
| — | parsley (½ bunch) |
| 1 | thyme sprig |
| 800 г | potatoes (for the puree) |
| 100 мл | fresh milk (Pilos) |
| 1 с.л. | cooking cream (Pilos) |
| 40 г | German butter (Pilos) |
| — | salt and black pepper |
Instructions
Cut the meat into very thin strips (about 0.5 cm) and season it with salt and black pepper. In a strongly heated pan pour in the olive oil and fry the pieces of meat on all sides. It is good to put the meat into the pan in portions rather than all at once, so it becomes more tender. After it takes on color, remove it into a separate dish and in the same pan braise the chopped onion and the mushrooms, cut into thin half-moons. Pour in the broth and once the vegetables soften, add the butter, the tomato paste and stir. Season with salt and black pepper and pour in the cream, setting aside 1 tbsp for the puree. Leave the mixture to simmer and after a few minutes return the meat to the pan, stir well and leave on low heat for no more than 10 min. Meanwhile, boil the peeled potatoes and mash them while warm. Add the previously warmed milk and butter, the spoon of cream, season with salt and black pepper and stir until a homogeneous mixture is obtained. Serve the puree as a canapé, place the meat with the mushrooms and the sauce on top, sprinkle with parsley and decorate with thyme.