John Myers
Ingredients for 4 servings:
- 300 g leek
- 500 g mushrooms
- 50g bacon
- 4 pork schnitzels (approx. 200 g each)
- 4 tbsp oil
- salt and pepper
- 1 tbsp flour
- 250 ml cream
- 375 ml broth
- Salt
- Chili, from the mill
- 1 tsp thyme
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
braises slowly in the oven and becomes very tender
Trim and wash the leeks and slice them. Trim and slice the mushrooms. Finely strip the bacon. Pat the schnitzels dry and fry them vigorously in 2 tablespoons of hot oil in a large pan. Season with salt and pepper and place them side by side in a casserole dish (preferably with a lid, but aluminum foil will also work). Fry the bacon in the pan until crispy, then remove. Heat the remaining oil in the bacon fat. Fry the mushrooms vigorously, season. Sprinkle with flour and sauté briefly. Stir in 3/8 l stock and cream, bring to a boil. Add the leeks, bacon, and thyme, and simmer for about 5 minutes. Season the mushroom cream to taste and pour over the schnitzels. The béchamel should be relatively thin; it will reduce slightly during cooking in the oven. It should always cover the meat to keep it moist. You may need to add more stock. Cover and braise in a hot oven at 175° for 1.5 hours, then braise uncovered for another 30 minutes.
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