Pork Fricassée in Cream Sauce
Course: MainCuisine: GermanDifficulty: EasySimple fried meat dishes are common in German diets. Many were taken from French influence during the 19th century or in the post war period, which saw a huge influx of Italian and Eastern European immigration.
Ingredients
600g Pork Shoulder or Butt
3-4 Onions
250g White Mushrooms
50g Butter
200ml White Wine
Heavy Cream
Flour
Salt, Pepper, Paprika
1 Tbs Mustard
Directions
- Slice the pork into thin strips
- Dice the onions and slice the mushrooms
- Melt the butter over medium heat and brown the meat on all sides
- Add the onions and mushrooms, and bring to temperature, about 3-5 minutes
- Add the white wine and reduce to the desired level, adding more wine if needed
- After a maximum of 20 minutes, add the flour and stir well, followed by the cream
- To help the sauce hold together, add the mustard and stir well. The kind of mustard should not affect the flavor, but old-style grain mustard may be more aesthetic
- Remove from the heat and season with salt, pepper, and paprika
- Serve with rice or noodles