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Ragout of Pork with Mushrooms
Ingredients
| 1 kg | pork fillet, cut in 3cm cubes |
| 120 g | ham, diced |
| 2 | onions, chopped |
| 2 clove(s) | garlic, mashed |
| 500 g | mushrooms, sliced |
| 200 ml | beef stock |
| 200 g | crème fraîche |
| 200 ml | single cream |
| salt and freshly ground black pepper | |
| 2 tsp | mustard |
| 2 tbsp | tomato puree |
| 1 bunch(es) | parsley, chopped |
| 2 tbsp | lard |
| 1 tbsp | butter |
| paprika powder |
Method
Preparation time: ca. 25 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
In a saucepan, melt the lard and the butter. Season the meat with salt, pepper and paprika powder and fry over medium heat for 10 minutes until golden. Remove from the pan, cover and keep warm.
Add the onions, garlic and the ham into the pan and sauté for 5 minutes. Stir in the mushrooms and cook over medium heat for another 5 minutes. Pour in the stock, cream and the crème fraîche. Season to taste with salt, pepper, tomato purée, mustard and paprika powder. Bring to a boil, then take from heat and add in the pork fillet and parsley.
Serve with pasta or bread.
Add the onions, garlic and the ham into the pan and sauté for 5 minutes. Stir in the mushrooms and cook over medium heat for another 5 minutes. Pour in the stock, cream and the crème fraîche. Season to taste with salt, pepper, tomato purée, mustard and paprika powder. Bring to a boil, then take from heat and add in the pork fillet and parsley.
Serve with pasta or bread.
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