To prepare the escalope, the best meat is taken - ham or pork, so it always turns out to be tender, aromatic and very tasty.
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You will need
- - pork (ham or loin) - 1 kg;
- - potatoes - 1.5 kg;
- - fat - 50 g;
- - butter - 25 g;
- - greens of dill and parsley;
- - ground black pepper and salt.
- For the sauce:
- - meat broth - 1.5 cups;
- - tomato puree - 200 g;
- - wheat flour - 25 g;
- - butter - 50 g;
- - tomatoes - 3 pcs;
- - champignons - 200 g;
- - onions - 1 pc;
- - white wine - 100 ml;
- - ground black pepper and salt.
Instruction manual
1
Peel and dice the potatoes. Dry it slightly and fry in fat or vegetable oil until tender. Wash the pork, remove the bone, tendons, film and cut the meat into thin slices. Season the prepared meat with salt and pepper to taste.
2
In a pan with a thick bottom, heat the fat and fry the escalopes on each side until golden brown. then put them on a baking sheet and put in a preheated oven so that the meat is cooked. Transfer the finished pork to a saucepan and place in a warm place
3
Finely chop the onion and fry in the same pan where the escalopes were fried. Cut the champignons into thin slices and place in a pan with onions, add the tomato puree. Mix all ingredients and simmer for several minutes.
4
Scald tomatoes with boiling water, peel them and cut into thin slices. Add them to the pan with mushrooms and onions, stew a little, pour 100 ml of white wine, let the alcohol evaporate and pour the meat broth into the pan. Mix all the ingredients thoroughly and let the sauce boil.
5
In a separate pan, fry the flour until golden brown, add butter to it and transfer this mixture to the sauce. Boil the mass for 5-8 minutes. Season the finished sauce with salt and pepper to taste.
6
Place the escalopes on the dish, next to them are the fried potatoes. Pour over the sauce and sprinkle with chopped parsley and dill.