For the preparation of escalope, the best meat is taken - ham or pork, so it always turns out to be tender, aromatic and very tasty.
It is necessary
- - 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.
Instructions
Step 1
Peel and dice the potatoes. Dry it lightly and fry in fat or vegetable oil until tender. Wash the pork, remove the bone, tendons, film and cut the meat into thin slices. Salt the prepared meat and season with pepper to taste.
Step 2
Heat the fat in a heavy-bottomed skillet and fry the escalopes on each side until golden brown. then transfer them to a baking sheet and send to a preheated oven so that the meat comes to readiness. Transfer the finished pork to a saucepan and place in a warm place.
Step 3
Finely chop the onion and fry in the same pan where the escalopes were fried. Cut the champignons into thin slices and send to the skillet with onions, add the tomato puree. Mix all ingredients and simmer for a few minutes.
Step 4
Scald the tomatoes with boiling water, peel them off and cut them into thin slices. Add them to the pan with mushrooms and onions, simmer a little, pour in 100 ml of white wine, let the alcohol evaporate and pour the meat broth into the pan. Mix all ingredients thoroughly and let the sauce boil.
Step 5
In a separate skillet, fry the flour until golden brown, add butter to it and transfer this mixture to the sauce. Cook the mass for 5-8 minutes. Season the finished sauce with salt and pepper to taste.
Step 6
Place the escalopes on the dish, next to them the fried potatoes. Pour sauce over everything and sprinkle with chopped parsley and dill.
