Creamy pork-potato stew


  • 750 grams pork neck
  • 500 grams potatoes
  • 500 grams onions
  • 1 bunch of parsley
  • 125 milliliters hot beef broth
  • 125 milliliters milk
  • 250 grams pasty cottage cheese
  • 1 teaspoon cumin
  • 1 teaspoon cornstarch
  • salt
  • black pepper
  • butter for the form

Preparation method (receipt)

Peel and coarsely chop the onions. Cut meat slices (2 centimeters). Peel and cut the potatoes into slices. Wash and coarsely chop the parsley. Preheat oven to 220 degrees Celsius. Lubricate the form of butter refractory. Put a layer of onions, the meat on top, it fries. Season with salt and pepper, pour broth and sprinkle with parsley and cover. Prepare about 1.5 hours without stirring. Mix the cottage cheese with the milk, season with cumin and starch, pour the mixture onto the casserole and cook without cover until golden brown.

pork potato onion parsley beef broth milk pasty cottage cheese cumin cornstarch salt black pepper butter