Julienne of pork with potatoes

Julien is a common butter dish. It is extremely tasty and nutritious. Initially Julien consisted of mushrooms and sour cream, in our time, the julienne is cooked with a variety of products. Pork with potatoes is no exception.

You will need

• - pork 500 g;
• potatoes - 10 PCs.;
• - carrots 1 PC.;
• - onions 1 PC.;
• - garlic 2 cloves;
• - mushrooms 30 g;
• - cheese 80 g;
• - mayonnaise, 3 tbsp. spoons;
• - vegetable oil;
• - ground black pepper;
• - fresh herbs;
• Sol.

Instruction

1. Potatoes clean, wash, dry on paper towel and cut into small cubes. The pan will rascality vegetable oil and fry the potatoes until Golden brown. Then set aside in a separate bowl.
2. Rinse the pork under cold water, dry on paper towel, then chop into small pieces. Fry in frying pan where you fried the potatoes. Meat should be well browned.
3. Carrots and onions clean, wash, dry and slice. Carrots into sticks, onion - slices. Mushrooms clear from the first layer, then wash and cut thin slices.
4. On a separate frying pan, rascality vegetable oil and fry the onions until transparent. Then to the pan add carrots, cook for 5 minutes. Then put the vegetables and mushrooms and fry on medium heat for another 5 minutes.
5. Garlic cut into plates. Hard cheese grate on a fine grater. In a pot put the potatoes, meat, mushrooms, carrots, onions and garlic, cover each pot with water, add mayonnaise, sprinkle with grated cheese. Bake for 45 minutes at a temperature of 200 degrees.
6. Greens finely chop. Serve julienne on the table hot, sprinkled with herbs.