Belgian
Grenadine with Mashed Potatoes
Pork in a creamy mustard sauce with mashed potatoes.
Tempo60 min
Porzioni4
Calorie812 kcal
LivelloMedio
Ingredienti
- maiale600 g
- panna200 ml
- senape1 cucchiaio
- patata700 g
- latte300 ml
- burro40 g
- cipolla1 pz
- sale1 a piacere
- pepe nero1 a piacere
- vino secco150 ml
- brodo500 ml
Istruzioni
1
Cut the beef or veal into portioned medallions, season with salt and pepper.
2
Quickly fry the meat over high heat until golden brown.
3
Bring to the desired doneness in the oven or covered with a lid.
4
Boil the potatoes and mash them with butter and milk.
5
In a pan, prepare a gravy from the meat juices, broth, and wine if desired.
6
Serve the medallions with mashed potatoes and gravy.