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Print Recipe
Pork Stew under a Potato Cap Recipe
For all meat and potato lovers! Or-when there is mashed potatoes left) Very tasty baked dinner with pork in sour cream sauce and toasted mashed potatoes! Cooking is not troublesome, the dish is very flavorful and cute!
Cook Time 60 minutes
Servings
Ingredients
Into the meat:
In potatoes:
Cook Time 60 minutes
Servings
Ingredients
Into the meat:
In potatoes:
Instructions
  1. If the mashed potatoes are left over from cooking the last dish, then pour it with warm milk, add salt and beat until smooth.
    If the mashed potatoes are left over from cooking the last dish, then pour it with warm milk, add salt and beat until smooth.
  2. Cut the meat into strips.
    Cut the meat into strips.
  3. Fry on high heat until crisp with the addition of chopped onion, garlic, bell pepper and tomato.
    Fry on high heat until crisp with the addition of chopped onion, garlic, bell pepper and tomato.
  4. Add water, sour cream, paprika, allspice and cloves. Stir and simmer under the lid for 20 minutes.
    Add water, sour cream, paprika, allspice and cloves. Stir and simmer under the lid for 20 minutes.
  5. Put the meat and gravy in a baking dish.
    Put the meat and gravy in a baking dish.
  6. Top with mashed potatoes (I used a pastry bag, just cutting off the tip)
    Top with mashed potatoes (I used a pastry bag, just cutting off the tip)
  7. Bake at 220-250 degrees until a crust forms (preferably with convection)
    Bake at 220-250 degrees until a crust forms (preferably with convection)
  8. Serve hot, spread out on plates with a spatula.
    Serve hot, spread out on plates with a spatula.
  9. Bon appetit!
    Bon appetit!

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