John Myers
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Cream Pans with Chop Mushrooms and Baked Potatoes
The perfect cream pans with chop mushrooms and baked potatoes recipe with a picture and simple step-by-step instructions.
for the creamer
- 4 piece Pork chop cut into fine strips
- 2 Chopped onion
- 2 Garlic cloves chopped
- 2 Thin strips of carrots
- 425 g Canned mushrooms
- 0,25 liter Milk or cream I took milk I forgot to buy cream
- Salt and pepper
- Garam masala
- 50 g Finally, 2 corners of processed cheese to bind
for the baked potatoes
- 6 Jacket potatoes
- 1 tablespoon Rapeseed oil
- Salt and pepper
- Rosemary freshly chopped finely
- Dried oregano, rubbed
- Cut the jacket potatoes into even diamonds. Season the oil with salt, pepper, rosemary and oregano, turn the potato wedges evenly, place on a baking sheet lined with baking paper and bake for 30 minutes at 150 degrees until crispy
- During this time, season the meat strips with the above-mentioned spices with the onion and the garlic and fry the carrot strips vigorously, drain the mushrooms and add the mushroom water, stir the mushroom water with the milk and then put the lid on and everything for 15 minutes When the meat and carrots are soft, add the cheese wedges (I had herb cheese wedges) and let melt down. Now season again to taste and serve with the baked potatoes.
- I wish you bon appetite.
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