Unusually tender and rich dish. The taste of potatoes in an ensemble with the most tender veal meat and savory slices of mushrooms will make a regular dinner festive and quench the whims of the most picky gourmet.
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You will need
- - 1.5 kg of potatoes;
- - 0.5 kg of veal;
- - 0.5 l of milk;
- - 300 g of champignons;
- - 150 g sour cream;
- - 50 g of butter;
- - 1 onion;
- - spices to taste.
Instruction manual
1
Grease the bottom of the mold with sour cream, add oil. Cut the onion into very small cubes. Put the onion in an even layer.
2
Rinse the veal meat and dry it with paper towels. Cut into small pieces - cubes. Sprinkle the meat with spices and leave in a separate bowl.
3
Wash the mushrooms, cut into plates. Leave in a separate bowl. Cut the potatoes into thin circles.
4
Put all the ingredients in a mold. Put the meat on the onion, the next layer is the potato. Then again the onion with mushrooms. Lay out the second layer of meat, cover with potatoes. Salt each layer and sprinkle with black pepper.
5
Pour some water into the filled mold. Put the form in a preheated oven and bake until the veal is completely cooked, 40-45 minutes, at a temperature of 200 degrees.