Bulgarian Pork Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, streaky, neck or shoulder.
- 1 large onion (s)
- 2 cloves garlic
- 500 g mushrooms
- 100 ml white wine
- 250 ml beef broth
- 1 teaspoon marjoram, dried
- 0.5 teaspoon ½ caraway seeds
- Salt and pepper, from the mill
- 2 tablespoon balsamic vinegar
- 150 ml crème fraîche
- 2 tablespoon oil, (rapeseed oil)
- some flour to thicken
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Crush the garlic cloves. Cut the pork into even pieces.
- Heat the oil and brown the onion and meat well. Add the garlic.
- Halve the mushrooms, depending on their size, and add them.
- Season everything with salt, pepper, caraway seeds and marjoram. Deglaze with the white wine and the stock and slowly cook everything with the saucepan closed.
- Season sour with the balsamic vinegar.
- Finally, dust some flour over it and stir in the creme fraiché well.
- Then let it steep (do not boil) and serve with rice or pasta.
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