Garlic Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork, lean
- 2 tablespoon oil, for frying
- 6 cloves garlic
- 3 tablespoon flour
- 500 ml meat or vegetable broth
- 250 ml cream
- 3 sprigs thyme
- 2 tablespoon tomato paste
- Lemon juice
- 1 pinch (s) sugar
- soy sauce
- Black pepper from the mill
- 3 tablespoon chives, cut into small rolls
- Mushrooms, to taste
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 4 cm cubes, sprinkle with freshly ground pepper and drizzle with a little soy sauce. Let it steep for half an hour.
- Heat the oil in a spacious roasting pan, fry the meat. Peel the garlic cloves and add to the meat with a garlic press; keep one toe for later! Sweat everything through briefly, then dust with flour and deglaze with the broth. Add the cream. Wash the fresh thyme briefly and add the whole branches. Season to taste with tomato paste, a little lemon juice, sugar, pepper and soy sauce. (No additional salt is required by adding the broth.) Cover and simmer gently for at least half an hour until the meat is tender. Then fish out the thyme sprigs and season the sauce to taste again. Just before serving, press in the last clove of garlic and sprinkle with the chives. If you like, you can sauté the mushrooms in a separate pan and mix them into the garlic pot just before serving.
- Side dishes: Bohemian dumplings or bread dumplings - or just baguette.
- Tip: tastes best when warmed up! So it`s easy to prepare.
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