Pork And Mushroom Ragout With Potato Rosti - cooking recipe

Ingredients

1 lb medium-sized potatoes, scrubbed
8 tbsp sunflower oil
1 lb pork filet, cut into strips
5 oz mushrooms, halved
2 None onions, peeled and thinly sliced
1 tbsp all purpose flour
3/4 cup vegetable stock
1/2 cup milk
2 medium eggs, beaten
None None Parsley, chopped to garnish

Preparation

To make the rosti, boil the potatoes for 15-20 mins until tender. Drain and rinse under cold water then peel off the skins. Coarsely grate the potato into a bowl and season well with salt and freshly ground black pepper. Cover and set aside.
Heat half of the oil in a large deep frying pan and cook the pork strips over a medium-high heat, in 2 batches, until browned all over. Remove with a slotted spoon and season with salt and freshly ground black pepper. Add the mushrooms and onions to the pan and saute over a medium heat for 4-5 mins, until golden.
Sprinkle over the flour and cook, stirring, for 1 min then gradually stir in the stock and milk. Bring to a boil, stirring all the time, until the sauce has thickened. Return the pork to the pan and simmer gently for 5-6 mins until the pork is cooked through.
Heat the rest of the oil in a separate large frying pan. Mix the eggs into the grated potato then drop 4 large spoonfuls of the potato mixture into the hot oil and flatten with a spatula. Fry for 4-5 mins on each side until crisp and golden. Repeat with the rest of the mixture to make 8 rosti in total.
Serve the rosti with the pork and vegetable saute and garnish with the fresh parsley.