John Myers
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Steyr Pork Pfandl with Zucchini and Butter Peas
The perfect steyr pork pfandl with zucchini and butter peas recipe with a picture and simple step-by-step instructions.
Butter peas
- 1 Pc. Zucchini
- 1 Pc. Onion
- 2 Pc. Clove of garlic
- 2 Pc. Carrots
- 1 pinch Sugar
- 200 ml Beef stock
- 200 ml Cream
- Salt
- Pepper
- 600 g Peas
- 1 tsp Butter
- Parsley crispy fresh
- Salt
preparation
- Wash, clean and dice the pork (I use lean chops). Finely chop the onion and garlic, cut the zucchini (1-2 pieces depending on size) into 1 cm thick slices and then quarter them. Slice the carrots into thin strips.
preparation
- Heat a little vegetable oil, sear the meat on all sides, add garlic and onion and roast with it. Deglaze with the stock (alternatively with a dissolved soup cube) and let simmer briefly until the meat is cooked through.
- Add the sugar, zucchini and carrots, stir in the cream and heat the pan again but don’t bring it to the boil.
- Simmer on a low level for about 1-2 minutes so that the zucchini are still firm to the bite.
- Salts and pepper.
Side dish butter peas
- Boil the peas al dente in lightly salted water, then drain the water.
- In the still hot pot, toss the peas with the butter and some chopped parsley well, season with salt.
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