John Myers
Ingredients for 2 servings:
- 250 g lean pork strips
- 1 tsp oil
- 1 tsp, heaped spice mix for meat (Swiss loin stew) or spices of your choice
- 1 large onion(s), diced
- 50 ml rosé sparkling wine or rosé wine
- 50 ml meat broth or vegetable broth
- 100 ml Cremefine or cream
- 50 g sour cream
- e.g. salt and pepper
- possibly sauce thickener or water or broth
- 75 g cheese (possibly reduced-fat), grated
- some fat for the mold
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes
also available as a reduced-fat version
Mix the meat with oil and spices, cover, and refrigerate for at least an hour. Remove from the refrigerator half an hour before cooking. Brown the meat in a non-stick pan and then transfer to a greased casserole dish. Sauté the diced onions in the frying fat until translucent, deglaze with sparkling wine and broth, and simmer slightly (if you don’t want to use alcohol, use more broth). Reduce heat, add cremefine and sour cream, and season with salt and pepper to taste. Tips: Be careful, as the sauce will curdle if the pan is too hot. If desired, thicken the sauce with a sauce thickener or thin it with water or broth. Then pour the sauce over the meat in the casserole dish and mix the two together. Sprinkle with grated cheese. Bake in a preheated oven at 180°C (convection oven) for about 25 minutes. If using reduced-fat cheese, cover the casserole dish for the first 15 minutes. My husband likes to serve it with dumplings. Rice, pasta, potatoes, etc. also work.
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