Pork And Mushroom Ragout With Potato Rosti

• 1 lb medium-sized potatoes, scrubbed
• 8 tbsp sunflower oil
• 1 lb pork filet, cut into strips
• 5 oz mushrooms, halved
• 2 None onions, peeled and thinly sliced
• 1 tbsp all purpose flour
• 3/4 cup vegetable stock
• 1/2 cup milk
• 2 medium eggs, beaten
• None None Parsley, chopped to garnish

1. To make the rosti, boil the potatoes for 15-20 mins until tender. Drain and rinse under cold water then peel off the skins. Coarsely grate the potato into a bowl and season well with salt and freshly ground black pepper. Cover and set aside.
2. Heat half of the oil in a large deep frying pan and cook the pork strips over a medium-high heat, in 2 batches, until browned all over. Remove with a slotted spoon and season with salt and freshly ground black pepper. Add the mushrooms and onions to the pan and saute over a medium heat for 4-5 mins, until golden.
3. Sprinkle over the flour and cook, stirring, for 1 min then gradually stir in the stock and milk. Bring to a boil, stirring all the time, until the sauce has thickened. Return the pork to the pan and simmer gently for 5-6 mins until the pork is cooked through.
4. Heat the rest of the oil in a separate large frying pan. Mix the eggs into the grated potato then drop 4 large spoonfuls of the potato mixture into the hot oil and flatten with a spatula. Fry for 4-5 mins on each side until crisp and golden. Repeat with the rest of the mixture to make 8 rosti in total.
5. Serve the rosti with the pork and vegetable saute and garnish with the fresh parsley.

potatoes, sunflower oil, pork filet, mushrooms, onions, flour, vegetable stock, milk, eggs, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21971 (may not work)