John Myers
Contents
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Ingredients
- 650 g Pork neck
- 3 Fresh onions
- 250 g Mushrooms brown
- 1 tbsp Tomato paste concentrated three times
- 1 tsp Sweet paprika powder
- 1 tsp Curry powder
- 1 tsp Garlic granules
- 1 tsp Salt
- 1 tsp Black pepper from the mill
- 1 tsp Dried rosemary
- 1 tbsp Honey liquid
- 50 ml Extra virgin olive oil
- 100 ml Cream 10% fat
- Oil for frying.
- Possibly flour butter * to thicken the sauce
Instructions
- Grind the rosemary needles with the salt in a mortar.
- Mix the tomato paste, paprika powder, curry powder, garlic granules, honey and pepper with the olive oil to a marinade.
- Put the pork cut into bite-sized pieces in the marinade, mix well and let rest for two hours.
- Peel the onions and cut into half rings, clean the mushrooms and cut into quarters.
- Heat the fat in a large pan and sear the marinated meat in it. Remove.
- Now fry the onions and mushrooms in the pan. As soon as the onions take on color, add the meat again.
- Dissolve the marinade still in the inserts with a little water and the cream and use it to deglaze the flesh.
- Put the lid on the pan and simmer for about 30 minutes.
- If the sauce is too thin, thicken it with a little flour butter.
- *
Nutrition
Serving: 100gCalories: 171kcalCarbohydrates: 8.5gProtein: 4.3gFat: 13.4g
