spiced meat

Ingredients for 6 servings:

• 600 g pork
• 2 cans of mushrooms
• 2 medium-sized onions, finely chopped
• 1 bay leaf
• 3 grains of allspice
• 1 liter vegetable broth
• 2 tbsp butter
• 4 tbsp flour
• 100 ml dry white wine
• some lemon juice
• some Worcestershire sauce
• salt and pepper
• 400 g cheese
• toast bread

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the typical GDR – spiced meat or ragout fin

Cut the meat into small pieces and sear in a large pot. Add the mushrooms and onions. Cook until the meat is no longer reddish on the outside. Pour in the stock, add the allspice, and the bay leaf. Simmer for 20 minutes. Transfer the stock and meat to another container. Heat the butter in the pot, add the flour, and fry briefly, but do not allow it to brown. Gradually add the stock while stirring. This will make the sauce nice and creamy. Now return the meat and mushrooms to the pot. Add the white wine and season with salt, pepper, lemon juice, and Worcestershire sauce. Transfer the seasoned meat to ovenproof dishes and top with cheese. Bake in the oven at 150°C for 10 minutes and bake (I also like to eat it without the cheese; it’s less work and tastes great too). Enjoy with Worcestershire sauce, lemon juice, and toast.