Of course, you can now be surprised, they say potatoes fry or with mushrooms, or with meat. After all, it is believed that plant protein from mushrooms fully replaces the animal protein from meat. Of course it is, but so tastier - believe me.
I am now and I will not remember where I got this recipe, but I remember the taste of this dish from childhood. Therefore, sometimes I use it in my kitchen.
For fried potatoes with mushrooms and meat (about 2-3 servings), we will need:
- 3-4 medium potatoes;
- A small piece of pork is about 300 grams (I recommend using ham, because on it there is a small amount of sala, which will need to be output);
- Mushrooms (better use fresh or frozen forest);
- Salt, pepper to taste.
It so happened that since last summer I had only marinated mushrooms, and they are not very suitable for frying. Therefore, I used ordinary champignons this time.
And so, proceed!
Sut off the fat meat and send fat to the pan. It is on this fat that we will prepare this dish. The rest of the meat is cut into small lumps of 2-2.5 cm long and 1.5 cm wide. It is worth considering that meat is slightly horrible and the lumps will become less. If the fat is wound up, the garberry can be sent to the trash can, and put meat in the pan. Frying costs about 15 minutes, stirring periodically.
While the meat is fried to prepare the remaining ingredients. Mushrooms need to be chopped into large pieces, because in them there are a lot of moisture and by the end of the preparation most will evaporate and mushrooms are set. Potatoes need to cut too large straw.
When the meat is ready to postpone it in some kind of plate and set aside. But the frying pan needs to send mushrooms. They are not very hot, about 5-6 minutes. After that, they should be sent to the plate to the meat.
It remains to fry potatoes. There are no special requirements here, the main thing is not to forget to salute and pepper. Fry until readiness.
As soon as the potatoes roasted and become a blush, we ship meat there with mushrooms and the mixture of this mixture on medium heat and under the lid about 5 minutes.
Before serving, it is worth sprinkling with green onions, dill and parsley. But to double it, this is not a very useful dish worth serve it with a vegetable salad and sauer cabbage.
Bon Appetit!