Ingredienst for 4 Portions
1 kg Pork
100 g Ham (smoked ham), cut into very small dice
2 m-wide Onion (s), finely diced
1 Garlic clove (s) finely diced
500 g Mushrooms, fresh or from the glass
200 ml Broth, vegetable stock (cube)
200 g Creme fraîche or sour cream
200 ml Cream
1 tsp Mustard
1 tbsp Tomato paste, 3-fold concentrated
1 bunch Parsley, chopped, or 3 tablespoons frozen goods
1 tbsp Oil
1 tbsp Butter
Salt and pepper
Preparation
Pork remove the white skin. The oil with the butter heat, can not be too hot. The meat with salt and pepper and fry in about 10 minutes from all sides. It should be pink inside. Then remove and cool on a plate (so the meat juice is collected) can.
In the dripping onions, garlic and ham tan well.
Clean the mushrooms and slice (if it is a very small mushrooms from the glass, they can remain whole). Fry mushrooms. Then pour in broth and cream and creme fraiche (or sour cream) and the beaten meat juice. The sauce with salt, pepper, tomato paste and mustard to taste strong. Should it be too liquid, a little cornstarch in a little cold water and mix while stirring to the boiling sauce to desired consistency. Sauce to cool.
The cold meat into 1 cm thick slices and then cut into strips. Then add to the sauce, place the parsley and stir and cool.
The next day the court on a low flame, heat, not boil. So the meat will be pink.
Season the sauce again.
Serve with French bread, but also pasta and salad.
Tip: Should be prepared the day before. Therefore well suited for parties with greater number of people.
Preparation time: 30 min
Resting time: about 12 hours
