Potato Pancakes with Forest Pork Stew and Pickled Cucumber
There are many ways of eating potato pancakes as there are houses in Poland! Heated discussions about the best way to eat them are common around the table. In our recipe, we serve them with meat and mushrooms in juniper and rosemary. And of course, a pickled cucumber is necessary to complete this delicious experience!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| PIES | approx. 8-10 | approx. 16-20 |
| – potatoes | 4 | 8 |
| – onion | 1 | 2 |
| – egg | 1 M | 1 L |
| STEW | ||
| – pork tenderloin | 300 g | 600 g |
| – juniper | 2 grains | 3 grains |
| – allspice | 2 grains | 3 grains |
| – bay leaf | 1 leaf | 2 leaves |
| – fresh rosemary | 1 sprig | 2 sprigs |
| – dried bay boletes | 10 g | 20 g |
| – mushrooms | 3 | 6 |
| TO SERVE | ||
| – pickled cucumbers | 2 large | 4 large |
| – dill | 1/4 bunch | 1/2 bunch |
| – cream 18% | 50 g | 100 g |
You will need
salt, pepper, vegetable oil, wheat flour, frying pan, large saucepan, bowl, grater, deep plate, baking tray, baking paper.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 334.1 kJ | 1910.8 kJ |
| Energy | 79.4 kcal | 453.9 kcal |
| Fat | 2.2 g | 12.8 g |
| of which saturates | 1.0 g | 5.6 g |
| Carbohydrate | 7.2 g | 41.0 g |
| of which sugars | 1.3 g | 7.4 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 7.2 g | 41.4 g |
| Salt | 0.3 g | 1.5 g |
Recipe
1.
Cover the dried mushrooms with a teaspoon of salt and pour boiling water over them and leave for 5-10 minutes. Then strain it in a sieve, pour cold water, rinse thoroughly, squeeze and cut into smaller pieces.
Peel the mushrooms and cut them into medium-sized pieces. To peel the mushroom, it is easiest to remove the stem, then grasp the edge of the skin on the back of the cap and pull to peel it off.
Cut the meat into small pieces (about 2×2 cm). Season with salt & pepper and mix.
Peel the onion, cut lengthwise into 4 parts, put 1 part aside, and cut the rest into smaller pieces.
2.
In a deep-frying pan, heat 1 tbsp of oil and add the onion with meat, juniper seeds, allspice, bay leaf and a sprig of rosemary.
Fry them until the meat is browned and the onion is slightly browned. Add all the mushrooms and mix. Pour in 3/4 cup (1 and 1/2 cups) of water and simmer for 20 minutes.
3.
Peel the potatoes, grate them on a fine-mesh grater and drain any excess water. Then grate the onion wedge on the fine grater.
Add salt, pepper, egg and 2 tbsp (4 tbsp) of flour and mix all ingredients until they are smooth.
4.
Preheat the oven to 180° C in „upper & lower” heating mode. Line the baking tray with baking paper.
In a frying pan, heat 3 tbsp of oil (just enough to cover the bottom of the pan). Spoon the potato mass into the pan, pressing it against the bottom of the pan to form the pancakes. Fry for 2 minutes on each side. When the pancakes have absorbed the oil, add more oil so that it covers the bottom of the pan to continue frying the potatoes. Place the golden patties on the baking tray and put them in the preheated oven for 10 minutes to make them even crunchier.
Meanwhile, chop the dill and cut the pickled cucumbers lengthwise.
5.
Turn off the oven and open the door to let out excess heat and not to dry the pancakes too much.
Prepare the mixture to thicken the forest stew: put 1 tsp (2 tsp) of flour into a small bowl, add 1 tbsp (2 tbsp) of water and mix with a fork until a smooth, uniform liquid is obtained. Take 2 tbsp of sauce from the saucepan with the stew and pour it into your mixture and mix thoroughly. Then pour your mixture into the stew pan and stir vigorously until the sauce thickens.
6.
Place a portion of crispy pies, meat sauce and sour cream on flat plates. Put the pickled cucumbers on the sides, sprinkle the whole with dill and enjoy your meal!
