Sliced Creamed `Hubertus-Art`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork, lean, cut into strips
- 1 tablespoon clarified butter
- 3 medium onion (s), cut into rings
- 1 clove (s) garlic, crushed
- 1 teaspoon flour, sifted
- 300 ml vegetable stock
- salt and pepper
- 1 can mushrooms
- 100 ml crème fraîche
Print Recipe
Pin Recipe Instructions
- Brown the pork cut into strips in hot clarified butter.
- Add the onion rings and the crushed garlic and sauté. Sprinkle a teaspoon of sifted flour over it so that the onions take on color. Deglaze with the vegetable stock and season with salt and pepper. Let simmer for about 15 minutes.
- Thicken with a little flour.
- Add the mushrooms or other mushrooms such as chanterelles or similar to the meat and heat. Stir in the creme fraiche before serving. Possibly season again to taste.
- I serve it with rice or hash browns and salad.
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