Pork and mushroom stew

STEP BY STEP

Let's make something delicious.

1. 01

   For the potato rösti, preheat the oven to 175 °C fan. Peel and coarsely grate the potatoes. Finely slice the spring onions and chop the parsley.

2. 02

   Mix all the rösti ingredients together and place one level tablespoon of potato mixture on a baking tray for each rösti. Brush with oil and bake on the middle shelf for 25 min. using the fan setting.

3. 03

   Meanwhile, brush any soil off the mushrooms and cut them into bite-sized pieces.

4. 04

   Sprinkle the pork escalopes with paprika.

5. 05

   Add another teaspoon of rapeseed oil to the frying pan and fry the mushrooms with the garlic and thyme for 5 min. until golden brown.

6. 06

   Remove the meat from the pan, season with salt and leave covered. Add another teaspoon of rapeseed oil to the pan and fry the mushrooms with the garlic and thyme for 5 min. until golden brown.

7. 07

   Remove the meat from the pan, season with salt and leave covered.

8. 08

   Sprinkle in the thickener through a sieve to thicken the sauce. Season to taste with pepper and salt. If liked, sprinkle over a few red peppercorns.

9. 09

   Tear the salad leaves into bite-sized pieces. Thinly slice the radishes and mix with the leaves. Arrange on salad plates.

10. 10

    Core the apple and finely grate it together with the horseradish. Stir the dressing ingredients together with 2 tbsp hot water and season to taste. Spoon over the salad leaves and radish slices.