Marjoram Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g pork neck, lean
- 50 g lard
- 375 g onion (s)
- 2 bunch marjoram
- 250 ml broth
- 200 g sour cream
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork neck into narrow strips and fry them vigorously in the lard. In the meantime, cut the onions into slices and wash and roughly chop the marjoram.
- Add the onions to the meat and let them turn golden brown. Add half of the marjoram, fry briefly and deglaze with the stock. Cover and let simmer for approx. 20 minutes. Then stir in the sour cream and let it boil down a little. Add the rest of the marjoram and season with salt and pepper.
- Green ribbon noodles and lettuce go well with it.
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