Fried potatoes a la cream with fillet

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 2 m.-sized onion(s)
• 75 g diced ham (Katenschinken)
• 200 g mushrooms, small
• 300 g pork fillet(s)
• 2 tsp fried potato seasoning
• 2 tbsp oil
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp butter
• 1 tbsp flour, heaped tbsp
• 150 g whipped cream
• 1 tsp vegetable broth (instant)
• 50 g cheese, (Gouda) grated
• 1 spring onion(s)
• some crème fraîche

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

baked in the oven with cheese

Wash the potatoes and boil for about 30 minutes. Rinse, peel, let cool, and slice. Peel and finely dice the onions. Trim the mushrooms and cut the fillets into 8 medallions. Fry the bacon in a large, ovenproof pan until crispy, then remove. Fry the potatoes in the bacon fat in batches until golden brown. Briefly fry half of the onions. Season with fried potato seasoning. Add the bacon again. Heat the oil in a second pan. Fry the medallions for 1-2 minutes on each side. Season with a little salt and pepper, then remove. Fry the mushrooms and the remaining onion in the frying fat. Add the butter and heat. Sauté the flour in it. Stir in 350 ml water, cream, and stock. Bring to a boil and simmer briefly. Season with a little fried potato seasoning and sugar. Spread the mushroom sauce over the potatoes. Place the medallions on top and sprinkle with cheese. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) for about 20 minutes. Clean, wash, and finely chop the spring onions. Sprinkle over the fried potatoes and serve with a dollop of crème fraîche.