Julienne is a wonderful French hot appetizer served in a small cocotte pot. Interestingly, Julien was originally called "cocotte", hence the name of the special dishes for this dish.
It is necessary
- - pork 500 g;
- - champignons 300 g;
- - 1 onion;
- - sour cream 100 g;
- - carrots 1 pc.;
- - cheese 200 g;
- - mayonnaise 150 g;
- - vegetable oil 50 ml;
- - flour 2 tablespoons;
- - boiled water 100 ml;
- - a sprig of parsley 1 pc.;
- - salt, pepper to taste.
Instructions
Step 1
Rinse the pork well. Cut the meat into strips. Lightly fry the meat in a well-heated skillet with vegetable oil. Then add 100 ml of water and simmer covered for 10-15 minutes. Add salt at the end of braising.
Step 2
Clean the mushrooms from dirt and rinse under a strong stream of water. Cut the mushrooms into thin slices. Then fry in a pan with the addition of sunflower oil over high heat.
Step 3
Sand the carrots with a thin layer using a peeler. Then grate on a coarse grater. Cut the onion into half rings. Heat a skillet, add vegetable oil and fry the onion until golden brown. Next, add carrots to the onion, add boiled water and simmer for 5-7 minutes.
Step 4
In a separate skillet, fry the flour in vegetable oil and mix with the cooked mushrooms.
Step 5
Take a special julienne pot and lay out the sauteed vegetables and stews. Pepper, add sour cream and mix everything well. Sprinkle everything with grated cheese. Top with the mushrooms fried in flour. Spread thickly with mayonnaise and sprinkle with cheese on top.
Step 6
Bake the julienne for 20 minutes in a preheated oven at 180 g. When serving, the dish can be decorated with a sprig of parsley or dill.
