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Fantastic pork à la Stroganoff with French detail. Due the Cassis ketchup is the taste almost identical to that of original Stroganoff with pickles but the cassis give to this meat surely something more.
Preparation time 20 minutes .. Baking 40 minutes
INGREDIENTS .. 4 pers
- 13 oz pork steak
- 3 tbsp butter
- 1 big onion, chopped
- 12 oz button mushrooms, quartered
- 1 clove garlic, minced or grated
- 1 cup beef stock
- 1/2 cup red wine Madera
- 1 tbsp Worcestershire sauce
- 3 tbsp of Cassis ketchup
- 1 little carrot, diced
- 100 g frozen peas
- 1/4 tsp dry thyme
- 1 bay leaf
- 1/2 celery rib, diced
- salt & pepper
PREPARATION
Season pork pieces with salt and pepper. Heat a tablespoon or so of oil and brown both sides. Remove from pan and set aside. Heat remaining oil and saute all the vegetables for approximately ten minutes. Add garlic, parsley, thyme and bay leaf. Pour in the wine and bring to a boil, stirring frequently. Add Cassis ketchup with chicken broth and return pork to pot. Simmer covered for 40 minutes, stirring occasionally. Adjust seasoning if necessary. Add peas and stir to blend thoroughly.
Serve with rice, gluten-free (or not) pasta or potatoes and garnish with chopped parsley.
Cassis ketchup is actually French delicacy – a kind of ketchup made of black currants. As addition to the meat or saus it’s really delicious. Real added value to the food.
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