When I want to give something special for dinner, I am happy to reach for this recipe – neck in a mushroom sauce It just tastes very remarkable.
Not only meat, but also a 30%cream sauce, with the addition of white wine. Perfectly selected spices perfectly turn up the taste of this dish. It’s delicious.
- 500 g of pork neck, sliced,
- Dried thyme for sprinkling,
- Salt and pepper,
- Frying oil.
Sos:
- 200 g of mushrooms,
- 1 tablespoon of butter,
- 1 onion,
- 2 cloves of garlic,
- 100 ml of white wine,
- 100 ml of poultry broth,
- 100 ml of cream 30%,
- 1 teaspoon of soy sauce,
- 1 tablespoon of corn flour,
- a bit of dried parsley,
- a bit of ground sweet pepper,
- Salt and pepper.
Sprinkle slices of neck with salt, pepper and dried thyme. Heat the oil in a pan and fry the meat on both sides until golden brown (about 3-4 minutes on each side). Put on a plate.
Wash and chop the mushrooms into slices. Peel the onion, cut finely. Peel the garlic and squeeze through the press.
Melt butter in the same pan. Put the chopped onion and fry until frying. Add garlic and mushrooms and fry for a few minutes.
Pour the wine and wait to evaporate alcohol. Add broth, soy sauce, peppers and dried parsley. Put the fried neck, cover and simmer for 40-50 minutes until the meat is soft. Add some water if necessary.
Add cream and boil. Then combine corn flour with a little water and pour into the sauce. Stir until it thickens. Season to taste with salt and pepper.
Source: NowowoPuje.pl
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