Sliced ​​meat in Calvados cream with apple

Ingredients for 4 servings:

• 800 g turkey, pork salmon or chicken fillet in 2 cm cubes
• 1 apple, peeled, pitted and very finely diced
• 1 large onion(s), also very finely diced
• ½ tsp mustard
• ½ tsp thyme
• ½ tsp marjoram
• 1 n. B. Salt and pepper, from the mill
• 1 cup vegetable broth, or meat or stock
• 1 tsp, levelled sugar
• 200 ml cream
• 2 cl Calvados
• 2 tbsp oil, for frying
• 1 cup apple juice, water will do if necessary

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pork or turkey or chicken tastes like Normandy and more …and easy to prepare

Brown the meat quickly and quickly in a little oil on all sides, in batches. Season each batch with salt and pepper, then wrap in aluminum foil and set aside to collect the juices. Brown the onion and apple in the same pan with a little oil. When they have a light brown color, add the sugar and let it melt. Stir in the mustard and herbs. Just before they start to burn, deglaze with the apple juice, reduce the heat, and then add more stock. Add the meat and heat again, along with the meat juices, and bring to a boil briefly. Then add the cream and Calvados, leaving a little to taste later, and reduce the heat a little. Finally, season with pepper, salt, and the remaining Calvados. Cover and keep warm in the oven at 50°C – even for a long time; it will marinate nicely.