Head of beef: 1 kg (150 g per person)
Chunks of dirt: 6 pieces (1 p.p.)
Hela stroganoff sauce: 3 coffee cups
Paprika traffic light: 1 yellow, 1 green and 1 red
Onions: 3 pieces, sliced in half rings
Garlic puree: 2 teaspoons
Provincial herbs: 3 tablespoons
Oil: 4 tablespoons
Salt/pepper
Aluminum foil
Step 1: Wash the potatoes thoroughly. Tear off six pieces of aluminum foil and place them on the work surface. Mix the oil, garlic puree, and herbs. Spread this mixture over the foil. Place the potatoes on the foil, season with a little salt and pepper, and wrap them well. Place the potatoes in a stainless steel baking dish, pierce them a few times, and bake in the oven at 165°C (325°F) for at least 40-45 minutes.
Step 2: Heat the stroganoff sauce over low heat, stirring.
Step 3: Cut the peppers into strips and the onions into half rings.
Step 4: Fry the onions and peppers in the frying pan and season with salt and pepper.
Step 5: Cut the pork tenderloin into equal pieces and season with salt and pepper.
Step 6: Brown the meat in a pan over high heat for 3-4 minutes. Add the stroganoff sauce to the meat and let it reduce over low heat for 10 minutes.
Step 7: Plate the dishes. Make sure they're clean and take a photo of the dish. Serve the baked potatoes with cream cheese or basic sauce on the side.
