Summary

Ingredients

• 2 pork fillet (s), together approx. 100 g
• 600 g mushrooms, brown
• 6 small onion (s) the size plums
• 4 clove (s) garlic, peeled
• 2 slices bacon, approx. 4 mm thick, together approx. 150 g
• 150 ml Metaxa
• 3 tablespoon spice mix for gyros
• salt and pepper
• Chili powder
• 250 ml red wine
• 2 tablespoon tomato paste
• 2 tablespoon mustard
• 2 tablespoon sugar
• 2 tablespoon stock, grained
• 500 ml water
• 2 tablespoons oil
• 2 tablespoon soy sauce
• 1 tablespoon butter
• 1 tablespoon herbs (thyme, marjoram) etc.
• 2 tablespoon flour
• 1 cup Cremefine (crème fraîche substitute), 200 g
• 1 bottle Cremefine, for boiling, 250 ml

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Instructions

1. Sear the quartered mushrooms, then add the oil, the peeled garlic and the diced onion. Salt and pepper well and melt the tablespoon of butter in the pan. Remove from pan and set aside.
2. Cut the bacon into strips and leave out, remove from the pan and set aside.
3. Fry the pared meat cut into 3 cm thick slices on both sides in the bacon fat. Pepper and salt well, grind some chilli over the top. Remove from pan and set aside.
4. Toast the tomato paste, mustard, gyros spice, flour, sugar and granulated broth in the pan. Deglaze with wine, Metaxa and water, add the soy sauce and stir everything until smooth. Stir in both types of Cremefine, season to taste and put the meat, mushrooms and bacon back into the pan and let everything soak through.
5. I cook this in the morning and then leave it on the switched off stove until it`s cold. Then put it in the fridge with the pan and take it out 2 hours before eating, then warm it up gently (1/3 of the stove power). You can also warm it up in the oven or even if the power is low in the microwave. But it shouldn`t boil anymore, otherwise the meat might get tough.
6. Covered, you can easily keep it warm at 50 ° C to a maximum of 70 ° C for an hour or two directly after cooking in the oven.