Summary

Ingredients

• 1 kg potato (s), waxy
• 2 medium onion (s)
• 75 g ham, diced (Katenschinken)
• 200 g mushrooms, small
• 300 g pork fillet (s)
• 2 teaspoons fried potato seasoning
• 2 tablespoons oil
• salt and pepper
• 1 pinch (s) sugar
• 1 tablespoon butter
• 1 tablespoon flour, heaped
• 150 g whipped cream
• 1 teaspoon vegetable stock, (instant)
• 50 g cheese, (Gouda) rated
• 1 spring onion (s)
• some crème fraîche

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Instructions

1. Wash the potatoes, cook for about 30 minutes. Quench, peel, let cool and cut into slices.
2. Peel and finely dice the onions. Clean the mushrooms, cut the fillet into 8 medallions.
3. Fry the bacon in a large ovenproof pan until crispy, remove. Fry the potatoes in bacon fat in portions until golden brown. Fry half the onions briefly. Season with fried potato seasoning. Add the bacon again.
4. Heat the oil in a second pan. Fry medallions in it for 1-2 minutes per side. Season with a little salt and pepper, remove.
5. Fry the mushrooms and the rest of the onion in the frying fat. Add butter, heat. Sweat the flour in it. Stir in 350 ml of water, cream and stock. Bring to the boil and simmer briefly. Season with a little fried potato seasoning and sugar.
6. Spread the mushroom sauce over the potatoes. Put medallions on top and sprinkle with cheese.
7. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes.
8. Clean, wash and finely chop the spring onions. Sprinkle over the fried potatoes and serve with a dollop of creme fraiche.