Oven pork neck with mushrooms and onions is a delicious dinner dish for the whole family. The meat is soft and tender thanks to the long baking time. Thyme, rosemary and bay leaves give the meat a unique aroma and distinctiveness.
Before you start cooking, prepare the following ingredients:
- 1 kg of pork neck,
- 250 g mushrooms,
- 1 onion,
- 500 ml beef broth,
- 1 tablespoon of olive oil,
- 1 tablespoon of butter,
- ½ teaspoon of thyme,
- 4 sprigs of rosemary,
- 4 bay leaves,
- 1 tablespoon of Worcestershire sauce,
- 2 tablespoons of potato starch,
- 2 tablespoons of water,
- 1 teaspoon of salt,
- 1 teaspoon of pepper.
Serve the finished dish with boiled potatoes or fries, as well as your favorite salad.
Clean the mushrooms and cut into slices. Peel the onion and chop into small cubes. Cut the meat into cutlets and gently pound them to a thickness of approx. 1.5 cm. Season with salt and pepper. Heat the olive oil in a frying pan. Fry the cutlets on all sides and set aside to rest.
Put the mushrooms, onion and butter in the same pan. Fry until soft for about 5 minutes, then add the meat back. In a separate bowl, mix together the beef broth, thyme and Worcestershire sauce. Pour everything into the pan. Add rosemary sprigs and bay leaves.
Preheat the oven to 150 degrees Celsius. Cover the pan with a lid or aluminum foil and bake for about 2 hours. After this time, remove the meat and set aside. Mix water and starch in a bowl and add to the sauce in the pan. Mix. Put the pork neck back in. Serve the pork neck from the oven warm, with starch and your favorite salad.
Sources: Terazgotuje.pl
See also:
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The simplest recipe for gluten-free donuts. Make them for Fat Thursday
