Pork Fricassée in Cream Sauce

Pork Fricassée in Cream Sauce

Course: MainCuisine: GermanDifficulty: Easy

Simple 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.


  • 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


  • 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

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