Julienne is a common creamy dish. It is extraordinarily tasty and high in calories. Initially, julienne consisted of champignons and sour cream, nowadays julienne is prepared with various products. Pork with potatoes is no exception.
It is necessary
- - pork 500 g;
- - potatoes 10 pcs.;
- - carrots 1 pc.;
- - onion 1 pc.;
- - garlic 2 cloves;
- - mushrooms 30 g;
- - hard cheese 80 g;
- - mayonnaise 3 tbsp. spoons;
- - vegetable oil;
- - ground black pepper;
- - fresh herbs;
- - salt.
Instructions
Step 1
Peel the potatoes, wash, dry with a paper towel and cut into small cubes. Heat vegetable oil in a frying pan and fry the potatoes in it until golden brown. Then set aside in a separate bowl.
Step 2
Rinse the pork thoroughly under cold water, pat dry with a paper towel, then cut into small pieces. Fry in the pan in which you fried the potatoes. The meat should be well browned.
Step 3
Peel, wash, dry and chop carrots and onions. Carrots in thin strips, onions - in pieces. Peel the champignons from the first layer, then wash and cut into thin slices.
Step 4
Heat the vegetable oil in a separate skillet and fry the onion in it until transparent. Then add carrots to the pan, fry for 5 minutes. Then add mushrooms to the vegetables and fry over medium heat for another 5 minutes.
Step 5
Cut the garlic into slices. Grate hard cheese on a fine grater. Put potatoes, meat, mushrooms, carrots, onions and garlic in pots, fill each pot with water, add mayonnaise, sprinkle with grated cheese. Bake for 45 minutes at 200 degrees.
Step 6
Chop the greens finely. Serve hot, sprinkled with herbs.
