Description
Very tasty and nutritious dish with flavor of mushrooms and spices. A special "flavor" lends a creamy sauce made from white wine and Porto. Try it - it's very tasty and simple to prepare!
Ingredients
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Meat
500 g
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Mushrooms
200 g
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Mushrooms
20 g
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Leeks
1 piece
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Spices
-
Cream
3 Tbsp
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Corn flour
3 tsp
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Parsley
-
Dry white wine
150 g
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The wine is fortified
50 g
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Vegetable oil
2 Tbsp
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Bay leaf
2 piece
Cooking
Meat (my recipe is pork) cut into pieces.
Peel the onion, chop,
mushrooms cut into 3-4 pieces.
Dried mushrooms to soak in the cool water.
In a well heated pan in vegetable oil fry the meat, onion and mushrooms until Golden brown; sprinkle with salt and pepper in the roasting process, stirring occasionally.
When the meat with the mushrooms browned, add white wine, Porto (Portuguese port, you can replace fortified wine), Bay leaf, dried mushrooms (soaked) and "herbes de Provence".
If necessary, add a little water or broth so that the liquid covered the meat and simmer on low heat until tender. Extinguishing do not specify, since it depends on the chosen meat. About - it is about an hour.
When the meat becomes soft, add the cream and chopped parsley. That would "thicken" the sauce, add corn flour diluted in a small amount holoday water, from 1 to 3 teaspoons, depending on the desired degree of density; stir, will paricipate and remove from heat.
Garnish pasta or rice. Bon appetit!!!
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