Mashed potatoes with pork and tomato sauce

Name: Mashed potatoes with pork and tomato sauce
Ingredients: 750 g potatoes; 1 teaspoon salt; 1500 ml water; 500 g pork shoulder; 1000 ml water; 15 ml oil; 4 medium onions (600 g); 1 red bell pepper (150 g); 240 ml white wine; 150 ml water; 200 ml tomato sauce; 2 bay leaves; 1/2 teaspoon ground pepper; 1 teaspoon Delikat vegetable seasoning; 50 g margarine; 200 ml milk

Meat - Mashed potatoes with pork and tomato sauce by Gina E. - Recipia

For mashed potatoes with pork and tomato sauce, the pork simmers for 20-25 minutes before browning. The potatoes are mashed with milk and margarine, and the pork goes into a tomato sauce with onion, pepper and white wine. I prefer the pork cubes to be about 2 centimeters, so they brown evenly. Prep time: 20 minutes. Cook time: 78 minutes. Total time: 98 minutes. Servings: 3. Approximately 980 kcal and 37 g protein per serving.

Ingredients

750 g potatoes
1 teaspoon salt
1500 ml water
500 g pork shoulder
1000 ml water
15 ml oil
4 medium onions (600 g)
1 red bell pepper (150 g)
240 ml white wine
150 ml water
200 ml tomato sauce
2 bay leaves
1/2 teaspoon ground pepper
1 teaspoon Delikat vegetable seasoning
50 g margarine
200 ml milk

Preparation

1. Peel the potatoes, cut them into pieces and boil for 20 minutes in 1500 ml water with 1 teaspoon salt, until easily pierced with a fork. Drain. 2. Cut the pork into cubes about 2 cm across and pat dry with kitchen paper. Boil for 20-25 minutes in 1000 ml water, then drain. 3. Heat 15 ml oil in a pan and brown the pork for 5 minutes, just until the edges take on some color. 4. Finely chop the onion and pepper, add them to the same pan and cook for 8 minutes, until softened. 5. Pour in the wine, 150 ml water and tomato sauce. Add the bay leaves, pepper and Delikat vegetable seasoning, then simmer for 20 minutes, until the sauce thickens and the pork is tender. 6. Mash the hot potatoes with the margarine and milk for 3 minutes, until you have a mash with no large lumps.

Notes

Serve the mash with tangy pickles, which go well with the thick sauce. Let the dish cool before putting it in a sealed container; it keeps in the fridge for up to 3 days. For the sauce, pork shoulder with a little fat works better than a very lean cut, which can dry out after boiling and browning. If the onion starts sticking before it softens, add a tablespoon of water and stir. If the sauce is still too thin, simmer it uncovered for a little longer, until it thickens. The wine goes straight into the pan; for an alcohol-free version, replace the 240 ml with 240 ml water and 5 ml wine vinegar. For dairy-free mash, use 200 ml potato cooking water and 50 ml olive oil instead of the milk and margarine. Milk contains lactose, and some margarines may contain milk, so check the label if you need to avoid dairy.