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Pork ragout in curry-mustard sauce

updated

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Ingredients for 4 servings:

  • 600 g pork schnitzel
  • 250 g mushrooms, fresh
  • 200 g leek
  • 200 ml vegetable stock
  • 200 ml cream
  • 3 tbsp mustard, medium hot
  • 2 tbsp oil
  • curry powder
  • salt and pepper
  • Sauce thickener or cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean and slice the mushrooms. Clean and wash the leek, and slice it into thin rings. Cut the meat into finger-thick strips and fry in hot oil until golden brown. Add the leek and mushrooms and fry. Deglaze with cream and broth, bring to a boil, and simmer over low heat for about 10 minutes. Season the ragout with mustard, salt, pepper, and curry powder, and thicken with a sauce thickener. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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