John Myers
Pork Strips in Onion and Cream Sauce
The perfect pork strips in onion and cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g Pork schnitzel
- 20 g Butter
- 2 Roughly chopped onions
- 1 Garlic clove crushed
- 50 ml White wine dry
- 100 ml Cream
- 100 ml Milk
- 200 ml Poultry stock from the jar
- 1 tbsp Flour
- 1 tsp Spice mix
- In a saucepan, fry the chopped onions in the hot butter until they are soft, but do not let them brown. At the end, briefly sauté the pressed garlic clove. Deglaze with white wine and allow to reduce almost completely. Pour in the cream and the stock, bring to the boil. Mix the flour and milk in a shaker and thicken the sauce with it (let it boil briefly).
- Cut the schnitzel slices into strips, season with salt, pepper and season with the spice mixture for roast pork (including caraway seeds, marjoram, ginger, coriander, mustard flour). When the sauce is boiling, take the saucepan off the heat and stir in the strips quickly and keep stirring so that the pieces of meat are surrounded by hot sauce. The temperature of the sauce has dropped because the meat is significantly cooler, so the saucepan has to be heated briefly again and again. The temperature of the sauce should not exceed 65 “C. The meat begins to turn white at the edge. Keep stirring until the shredded meat is white all over. Bring to the table in good time, because the meat will continue to cook in the hot sauce.
- This goes well with rice and peas or broccoli, for example. I had made Bohemian dumplings with it (see my cookbook). Enjoy your meal!
Facebook Comments