Meat cleaned of tendons, cartilage, excess fat and cut into pieces about the size of 2*1*1cm. Can serve cut into slices 1-1,5 cm in width.

Rascalities pan, greased with vegetable oil. Meat in display in the pan should hiss. The meat is not salt, not pepper, not repel. We spread it into the pan. Fry the meat in a single layer, one side around 5-6 minutes, then turn over to the other and fry for another 4-5 minutes. The landmark appearance appetizing Podarok. Repeat the step until all meat.

Peel the potato, cut it into cubes and fry until half cooked in a pan, greased with vegetable oil. I always add potatoes 20 g butter, family prefer. Butter in the potatoes add optional. Clean and cut onion and add it to the potatoes. Potatoes You should be almost done, but slightly firm in the middle.

If You prune oak - soak in a small amount of warm water for 2 hours. I like the taste of the soft market, it's just my and cut in half.

Meanwhile, make the sauce. 2 tablespoons butter melt in a saucepan, vigorously stir in flour. Do not cease to interfere. Add sour cream. Stir up everything. A thin stream pour hot broth and add the chopped prunes. Constantly stir, salt and pepper. Bring to a boil. Interfere not stop. Cook on low heat for 3 minutes. The sauce should be slightly thinner low-fat sour cream and thicker cream.

Mix the sour cream, 1, 5 tablespoons of olive oil, salt, sugar and eggs. Sift the flour and baking powder and knead a soft dough, slightly stick to hands. Flour I do not know how to score. Flour, add gradually 100 C. latest 100 grams 1 tbsp. spoon. The amount of flour can vary due to the size of eggs, quality cream and flour. The dough grease with 0.5 spoons of olive oil and put into the package to lie. About dough - option 2. If you want a more beautiful appearance of the cakes, then you need to stir in more flour that the dough was stiff and better hold the shape. Or leave my dough, then the appearance will be worse, but the tortilla is much tastier. For a long time, tried many types of dough as a lid for the pot. In my opinion, this dough is perfect for our purposes. The cake turns out quite sweet, soft and smooth. Many times I tried a yeast dough. It turns out the lid is gorgeous, if all goes as it should, but you need to chose the collection pot and approach the test.

The bottom of the ceramic pot grease with butter and spread it on the bottom in small pieces.

Sprinkle with salt and pepper the meat! 1 kg is 1 teaspoon of salt without slides.

Collect our pot. Layer of meat (1/3), a layer of potatoes (1/3), grated cheese (1/2), sauce (1/3), repeat the layers. The top layer without cheese, as the cheese will prevent the cake to absorb the flavors of the dish. The neck of the pot with small amount of vegetable oil, the finished cake will be better to withdraw.

The cake I'm stretching out on a silicone Mat, hands smeared with a drop of olive oil. This gives you the opportunity not to score the dough with extra flour. Pellet size should be 2-3 cm larger than the diameter of the neck of the pot. The pot with the dough and send in a preheated 190 degree oven. I have potatoes, meat and sauce warm, almost hot. About 25 years cooking, the pot is alive and well. If you put in a cold oven, the pot, the cake may turn out dry.

Ship the pot to 190 degrees in the oven for 30-35 minutes. If the pellet starts strongly reddening - temperature subtract. Due to inexperience the first time I have a mishap, potatoes are sometimes left raw. Could not catch the moment when you have to stop her frying. Will bring until tender, fall apart in the pot. Not frying, done. If it so happened that the pot is pulled out, the cake was removed, and the damp potatoes - a pot to send as a normal lid in the oven for 15-20 minutes.

That's actually very hot after removing the pellet! Inside a lot of sauce. The next day the sauce is almost completely absorbed into the potatoes. The dish is delicious and warmed.

Serve with a slice of hot cakes. It is very tasty! Bon appétit!