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Pork Captain Style

(Myaso po-kapitanski)

Serves 2

1 lb pork

4 medium potatoes

1 medium onion

2 oz butter

1 tablespoon flour

1 cup milk

4 oz any hard cheese

Salt




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This recipe is cooked in individual portion-sized baking dishes that it will be served in.

Peel the potatoes. Place into a medium pot, cover with the water, add the salt.

Place on the stove, bring to a boil and continue cooking for another 15-20 minutes.

Drain off the water and let the potatoes cool.

Prepare the bechamel sauce. Melt the butter in a small pan.

Add the flour and stir well with a whisk.

As soon as the white foam appears, pour in the cold milk whisking continually to avoid lumps.

Add a pinch of the salt.

Continue heating and stirring the sauce until it thickens.

Immediately remove from the stove.

Do not bring the sauce to a boil. It should have the same consistency as the pancake batter.

Grate the cheese.

Slice the potatoes into rounds. Cut the onions into thin circles.

Divide the meat into two equal parts. You can cut the meat into smaller pieces if that makes it easier for you to pound it. In the finished dish you can have the meat layer consisting of smaller pieces – it won’t affect the look or taste.

Pound the meat with a meat mallet on both sides.

Assemble the dish in the same portion-sized baking dish that you’ll serve it in later.
Spread half of the onions circles on the bottom of the dish as the first layer.

Cover with a layer of the meat.

Sprinkle with the salt.

Cover with the boiled potato rounds.

Cover the potato layer with half of the bechamel sauce and use a spoon to carefully spread the sauce all over the potatoes.

Sprinkle half of the cheese over the sauce.

Repeat for the second serving.

Place both baking dishes into a preheated oven (395F) for 20-25 minutes.

Remove from the oven and serve hot.

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Added 25.12.2014

Метрические системы

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Английская система
мер для сыпучих веществ

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Кварта (qt)

Пинта(pt)

Английская система
для жидкостей

Баррель (bbls)

Кварта (qt)

Пинта(pt)

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