| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swedish | 1 | Servings | |
INGREDIENTS
| 2 | Bone-free cuts of pork; e.g. cutlets, 150 grammes apiece | |
| 200 | g | Sliced mushrooms; (canned or deep-frozen mushrooms can be used) |
| 400 | g | Peeled potatoes; in thin slices |
| Butter for frying | ||
| Salt and pepper as desired |
INSTRUCTIONS
http://www.santesson.com/recept/favlist.htm "Allt om Mat" is a leading Swedish food magazine. We were immensely proud when it published our recipe for Anna cutlets in the early 1970s. (We also appreciated when the magazine, 25 years later, included a link to our recipe collection - see AoM #17, 1997.) It is a very convenient dish, can be prepared long in advance with everything contained in one pot. 1.Fry the mushroom slices briefly in a hot frying-pan. 2.Place the pork cuts in a buttered gratin dish and cover them with the mushrooms, then put the potato slices on top in a even layer. 3.Use salt and pepper as desired, then top with very thin slices of butter. 4.Cook in the oven at 200 - 225 oC for 45 minutes. Serve together with a tomato-lettuce-cucumber salad. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”