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Pork neck Steaks with Tarragon Sauce

4 tblsp oil
1 kg pork steaks
1 bundle fresh tarragon or 2 tblsp dried tarragon
2 onions
500 gr tomatoes
1 laurel leaf
7 dl white wine
5 dl broth
1 tblsp mustard
1 tsp sugar
salt, pepper

Before Preparation:
Peel the onions, cut them in 4 pieces. Remove the stems from the tomatoes, cut tomatoes in 4 pieces. Chop the tarragon fine.
Preparation Method:
Rub salt and pepper into the steaks and stir-fry it in hot oil.
Sprinkle tarragon on the meat and add tomatoes and onions. Add the laurel and braise all. Cool with white wine and add some broth from time to time.
Cover the pot and let it simmer on medium heat for about 90 minutes.
Remove the meat, store it warm and sift the remainder form the pot.
Bring to boil, add the rest of the tarragon and mustard and stir well. Adjust with salt and pepper and some sugar.
Cut the steaks into slices (1 cm) and sprinkle with the sauce.



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