Summary

Ingredients

• 1 kg roast pork (lummer roast)
• 5 clove (s) garlic
• 2 large vegetable onions
• 0.5 ½ onion (s), grated
• 3 carrot (s)
• 2 tomato (s)
• 0.5 ½ bell pepper (s), red
• 1 stick (s) garlic clove (s)
• 250 g mushrooms
• 250 ml red wine
• 100 ml cream, 18% fat
• 3 tablespoon sour cream
• 6 tablespoon olive oil
• 1 teaspoon mustard
• salt and pepper
• Paprika powder
• possibly water
• possibly potato flour

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Instructions

1. First make a marinade from 2 tablespoons of red wine, 2 tablespoons of olive oil, 2 pressed garlic cloves, mustard, grated onion, salt, pepper and paprika. Turn the meat in it and let it steep for 2 hours in the refrigerator.
2. Then gently fry the meat in the remaining olive oil, do not use too much heat, otherwise it will burn too quickly in the hot olive oil. Gradually stew the vegetable onions, garlic, paprika, mushrooms and then the rest of the vegetables. Deglaze with the rest of the red wine, mix the cream with the sour cream and also add. The roast should be well covered with liquid to the middle.
3. Let simmer slowly for approx. 60-90 minutes. Every now and then turn the meat in the sauce. Normally the sauce does not need to be bound, as the onions make it thick and creamy. If this is not the case, bind with a little potato flour.
4. Fresh small potatoes also taste particularly good. A fresh green salad is also served.