Roast lobster Catalan style

Ingredients for 4 servings:

• 1 kg roast pork (Lummerbraten)
• 5 garlic cloves
• 2 large onions
• ½ onion(s), grated
• 3 carrots
• 2 tomatoes
• ½ bell pepper(s), red
• 1 stalk(s) garlic clove(s)
• 250 g mushrooms
• 250 ml red wine
• 100 ml cream, 18% fat
• 3 tbsp sour cream
• 6 tbsp olive oil
• 1 tsp mustard
• salt and pepper
• Paprika powder
• possibly water
• possibly potato flour

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 10 minutes

refined and extremely tasty, Lummerbraten with a difference

First, make a marinade with 2 tablespoons of red wine, 2 tablespoons of olive oil, 2 crushed garlic cloves, the mustard, the grated onion, salt, pepper, and paprika. Toss the meat in the marinade and let it marinate in the refrigerator for 2 hours. Then, gently brown the meat in the remaining olive oil; do not use too much heat, or it will burn too quickly in the hot olive oil. Gradually add the onions, garlic, bell peppers, mushrooms, and then the remaining vegetables. Deglaze with the remaining red wine, mix the cream with the sour cream, and add it to the pan. The roast should be covered with liquid up to the middle; add a little more water to taste if desired. Simmer slowly for about 60-90 minutes. Turn the meat over occasionally. The sauce usually doesn’t need to be thickened, as the onions make it nice and creamy. If not, thicken with a little potato flour. Fresh baby potatoes go particularly well with this dish. A fresh green salad would also be a good accompaniment.