Pork Strips with Thyme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pork, (lummer roast)
- 50 g mararine or clarified butter
- 500 g shallot (s)
- 200 ml broth, can also be instant
- 250 g crème fraîche
- 2 bunches thyme
- Black pepper from the mill
- salt
- 1 teaspoon mustard, medium hot
- 1 glass white wine, dry, or some Noilly Prat
Print Recipe
Pin Recipe Instructions
- First cut the lummer roast into slices, then into fine strips. Fry them vigorously in the hot fat and add salt and pepper while searing.
- Fry the peeled shallots, cut into fine slices or strips, either in the frying fat at the end or with the individual meat portions.
- Put everything back together in the roaster and briefly sear 1.5 buns of the picked thyme, then deglaze with the stock and let the lid stew at a medium to low temperature for about 20 minutes.
- Add the crème fraiche, mustard, wine (or Noilly) and simmer again a little.
- Finally, season again heartily and sprinkle with the rest of the chopped thyme.
- Serve with ribbon noodles and a green salad.
- This dish is one of my favorite dishes and is always well received by guests. The schnitzel gets a slightly different note if you use fresh, chopped leaf parsley instead of thyme. Here, since the cuffs are very thick, you can usually get by with you. Garlic fans can - as I do occasionally - also braise 2 cloves of garlic cut into fine slices.
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