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Sliced ​​meat in Calvados cream

updated

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Ingredients for 4 servings:

  • 3 onions
  • 750 g pork fillet(s)
  • 2 tbsp oil
  • Salt and pepper, freshly ground
  • 2 tbsp flour
  • 375 ml water
  • 3 tbsp Calvados
  • 150 g Cremefine for cooking, or cream
  • possibly broth, granulated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the onions and meat into strips. First, brown the meat in batches in hot oil, season, remove, and set aside. Fry the onions in the frying fat until golden brown. Add the meat, dust with flour, and sauté briefly. Stir in water, Calvados, Cremefine or cream, and, if desired, stock granules. Bring to a boil and simmer for about 5 minutes. Season with salt and pepper. Chicken breast or veal escalope can also be used instead of pork fillet.

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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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