Potato and Meat Roast

Boil the potatoes in their skins in salted water for about 40 minutes. Check for doneness by inserting a knife: it should go in easily, without tearing the tuber. Drain and let cool completely; for a firmer consistency, refrigerate them overnight.

Peel the potatoes, once they've cooled, and cut them into even slices, no thicker than 3 millimeters. Work gently so as not to break them: the slices must remain intact and compact enough to withstand the browning process. skillet.

Finely slice the onion and let it wilt in a pan skillet with oil, lard or butter. Keep the heat moderate and stir until it becomes soft and translucent, without letting it brown: this sauce should flavor the meat without introducing bitter notes.

Cut the veal or pork fillets into strips and add them to the onion. Season with salt to taste and pepper, then brown for a few minutes, until the surface changes color. Deglaze with the white wine and, if the bottom tends to dry out, add a little broth at a time until you obtain a light sauce.

Heat a second skillet and arrange the potato slices so as to facilitate contact with the bottom. Brown them over high heat, turning them carefully, until they are golden brown on the edges and on the surface. Avoid overlapping them too much, so that the browning remains even.

Transfer the meat and its sauce to the potatoes and mix gently so as not to break the slices. Continue browning. over high heat until the flavors blend and the sauce coats the ingredients without becoming watery. If the sauce becomes too dry, simply add a little more broth.

Turn off the heat When the potatoes are golden brown, the meat is well cooked, and the sauce is still slightly moist. Sprinkle the roast with chopped parsley and serve hot. This dish can be accompanied with a salad. savoy cabbage into strips seasoned with hot oil and diced speck browned.