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

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Instructions

1. Peel the onion and chop finely. Crush the garlic cloves. Cut the pork into even pieces.
2. Heat the oil and brown the onion and meat well. Add the garlic.
3. Halve the mushrooms, depending on their size, and add them.
4. 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.
5. Season sour with the balsamic vinegar.
6. Finally, dust some flour over it and stir in the creme fraiché well.
7. Then let it steep (do not boil) and serve with rice or pasta.