Summary

Ingredients

• oil
• 1 kg pork neck or turkey breast
• 2 pt. Camembert (s), more mature
• 2 packs cream cheese
• 0.5 liter ½ broth
• 2 cans mushrooms, 1st choice, thinly sliced, drained
• 2 cups cream (alternatively also Cremefine from Rama)
• salt and pepper
• 1 tablespoon mustard, medium hot
• 1 onion (s), finely diced
• 150 ml white wine
• some garlic powder
• Paprika powder
• little water

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Instructions

1. Season the pork neck or turkey breast with salt and pepper. Fry the roast in the heated oil, pour in a little water and then let it stew for about 1 hour. If necessary, add more water. Then let the roast cool down and cut into thin slices. Caution - do not throw away the brew!
2. Layer the roast slices with the drained mushroom slices in a baking dish.
3. Bring 1/4 liter of the gravy to the boil with the white wine. Add the camembert and processed cheese and stir until the cheese has melted.
4. Then add the cream and mustard. Season to taste with salt, pepper, garlic and paprika powder. Bring to the boil again and then pour over the meat. Let it cool and then let it steep in the fridge overnight.
5. Just before the guests arrive, preheat the oven to 200 ° C. Put the roast in and fry for another 1/2 hour.
6. I always serve a fresh salad and baguette with it.