Urmeli's aromatic sherry-port wine schnitzel for a large group

Ingredients for 6 servings:

• 800 g pork from the nut
• 2 tbsp flour
• salt and pepper
• 125 g diced ham
• 2 m.-sized onion(s)
• 500 g mushrooms
• 2 small pepperoncini
• 1 large vine tomato(s)
• 1 tbsp, heaped butter
• 2 tbsp oil
• 3 tbsp, heaped tomato paste
• 4 tbsp port wine
• 400 g beef broth
• 400 g cream
• 200 g crème fraîche with herbs
• 200 g crème fraîche
• 3 tsp, leveled mustard, medium hot
• 3 dashes Worcestershire sauce
• ½ tsp paprika powder, sweet
• ½ tsp paprika powder, hot
• 1 tsp, heaped oregano
• 1 tsp, heaped rosemary
• 1 tsp, heaped marjoram
• 1 tsp, heaped thyme
• 2 pinches of cayenne pepper
• 1 pinch(s) of sugar
• 150g sherry
• 2 tbsp sour cream
• 3 tbsp, heaped parsley, frozen
• 1 dashes lemon juice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Of course also for the small group; can be well prepared

Cut the meat into strips, place in a sealable bowl, and dust with flour. Cover and shake well to coat the strips of meat with flour. Slice the mushrooms, finely dice the onions, and finely slice the pepperoncini. Finely dice the tomato. Heat 1 tablespoon of oil and the butter in a large roasting pan, then brown the meat in two batches. Add the second tablespoon of oil while browning the second batch. Season each batch with pepper, then remove, place in a bowl, season with salt, and seal. Sauté the onions and ham in the frying fat, then add the mushrooms and pepperoncini and fry. Add the tomato paste, fry briefly, then deglaze with the port wine and simmer briefly. Add the stock, cream, and crème fraîche and simmer on low heat for about 5 minutes. Season everything well with mustard, Worcestershire sauce, and the spices, and add salt and pepper to taste. Add the meat, including any juices, and the diced tomatoes to the sauce, stir well, and simmer covered for 35 minutes. During this time, gradually add the sherry. Finally, stir in the sour cream, lemon juice, and parsley and season again to taste. Either leave to infuse overnight in the refrigerator and then warm briefly over low heat the next day, or enjoy immediately. Serve with baguette, rice, or pasta. Regarding the spices: these are approximate estimates; you can use more or less of one spice according to your own taste. If the sherry is too much for you, you can use less.