Pork strips under a celery cover

1.

Wash the meat, pat dry and cut into strips. Peel and dice the onions. Clean, clean and slice the mushrooms. Cut the bacon into strips. Drain the pickles and cut into strips.

2.

Heat the oil in a pan. Fry the meat and bacon in it for about 3 minutes. Add onion and mushrooms and fry for about 4 minutes, season with salt and pepper. Dust with 1 tbsp flour, sweat.

3.

Deglaze with cream and stock. Stir in mustard. Add the pickled cucumbers, allow to reduce slightly for approx. 5 minutes. Peel, wash and grate the celery in a bowl. Mix with egg and 1 tbsp flour and season with salt and pepper.

4.

Wash the parsley, pat dry, pluck the leaves from the stems. Finely chop the leaves and fold into the celery mixture. Fill the strips into 4 small or 1 large casserole dish. Spread the celery mixture over the strips.

5.

Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 15–20 minutes until golden brown. In addition z. B. rustic baguette.