Summary

Ingredients

• 1 small onion (s)
• 1 clove garlic
• 100 g leeks
• 100 g carrot (s)
• 1 tablespoon butter, possibly more
• 50 ml white wine
• 125 ml meat stock
• 150 ml cream
• 1 tablespoon marjoram
• 0.5 tablespoon ½ thyme
• 1 tablespoon chives
• 1 ½ tablespoon mustard, coarser
• salt and pepper
• 300 g pork, sliced
• 1 tablespoon flour

Print Recipe Pin Recipe

Instructions

1. Finely chop the onion and garlic, finely chop the carrots and leek. Chop the herbs.
2. Season the meat with salt and pepper, fry in the hot butter until cooked, remove from the pan.
3. Possibly add some more clarified butter to the pan.
4. Sauté the onion, garlic, carrots and leek. Dust with flour and deglaze with the wine. Then add the broth and cream, bring to the boil and simmer for a few minutes until the vegetables have reached the desired degree of doneness. Then stir in the meat, mustard and herbs and serve.
5. Rice goes very well with this.