Summary

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

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Instructions

1. 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.
2. Fry the peeled shallots, cut into fine slices or strips, either in the frying fat at the end or with the individual meat portions.
3. 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.
4. Add the crème fraiche, mustard, wine (or Noilly) and simmer again a little.
5. Finally, season again heartily and sprinkle with the rest of the chopped thyme.
6. Serve with ribbon noodles and a green salad.
7. 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.