Escalope in garlic-sour cream sauce
3 servings
75 minutes
Escalope in garlic-sour cream sauce is a fragrant dish of Russian cuisine that combines tender pork with a rich garlic flavor and the creaminess of sour cream. During baking, the meat absorbs spices and vegetable juices, gaining tenderness and exquisite aroma. Yellow bell pepper adds a light freshness and spicy notes, while potatoes serve as a hearty side dish that absorbs the sauce's flavor. Historically, escalope refers to thin slices of meat cooked in a pan, but this version offers baking, making the dish especially juicy. Served hot, it pairs perfectly with greens and fresh vegetables. A great choice for a cozy home dinner or festive feast.
1
Peel the potatoes, cut them into cubes, place them in a dish and salt. Slice the pepper into rings.
- Potato: 3 pieces
- Fresh yellow bell pepper: 1 piece
2
Cut the pork into small pieces and fry in a pan without oil.
- Pork escalope: 400 g
3
Place the fried pork on the potatoes, and fresh pepper on top of the pork.
- Pork escalope: 400 g
- Fresh yellow bell pepper: 1 piece
4
Add garlic, half a teaspoon of khmeli-suneli, a bit of chili pepper, and tomato juice to the sour cream, mix, and pour over the pepper. The sauce should cover the meat.
- Sour cream: 100 g
- Garlic: 1 clove
5
Place the mold in a preheated oven at 200 degrees and bake until done.
- Pork escalope: 400 g
- Potato: 3 pieces
- Fresh yellow bell pepper: 1 piece
