John Myers
Roast Smoked Pork in Paprika Cream Sauce
The perfect roast smoked pork in paprika cream sauce recipe with a picture and simple step-by-step instructions.
- 750 g Kasseler triggered
- 250 g Fresh or canned mushrooms
- 0,25 liter White wine dry
- 0,125 liter Whipped cream 30% fat
- 1 tbsp Sweet paprika
- 1 tbsp Tomato paste
- 4 disc Pineapple
- 1 tbsp Butter
- Pepper and salt
- Place the smoked pork in a roasting pan (with the fat side down) and let it brown (medium heat). Pour in the wine, close the lid and cook (low heat). Watering now and then.
- Clean, wash and cover the chamignons (small, sliced mushrooms in a glass or from a can are better, they have a more intense taste).
- Whisk the whipped cream with paprika and tomato paste.
- Fry the pineapple in butter and cover and keep warm.
- Mix the roast stock with the paprika cream and bring to the boil again. Add the chopped mushrooms and cook for another 5 minutes. Now season the sauce again with paprika, salt and pepper, depending on your taste.
- Cut the meat into slices and pour the sauce with the mushrooms over it. Place the pineapple next to it (it looks nice and tastes good with it).
- There is also mashed potatoes or potato croquettes (boiled potatoes also work). A light white wine (Riesling) tastes delicious!
Facebook Comments