Summary

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

1. Peel and finely chop the onion. Crush the garlic cloves. Cut the pork into even pieces.
2. Heat the oil over medium-high heat. Add the onion and pork and brown them for about 8-10 min. Add the garlic and cook for 1 min.
3. Halve the mushrooms depending on their size, and add them to the pot.
4. Season with salt, pepper, caraway seeds, and marjoram. Pour in the white wine and beef broth. Cover the pot and simmer over medium-low heat for about 30-40 min, until the pork reaches 63 °C / 145 °F internally and is tender.
5. Add the balsamic vinegar and stir to combine.
6. Dust the flour over the casserole and stir it in. Stir in the crème fraîche until well combined.
7. Warm through over low heat for 1-2 min, stirring occasionally (do not boil). Serve with rice or pasta.