Description
The recipe is from the book "Fleischzartmacher". I mentioned this book, which he received as a gift along with the "emollient" of meat. Made the first time, we liked it, although the sauce is not for everybody, it is spicy-sweet. But the meat is very tasty, spicy, with a slight cognac aroma.
Ingredients
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Meat
600 g
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Cognac
6 Tbsp
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Seasoning
2 Tbsp
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Apple
1 piece
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Raisins
2 Tbsp
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Dry white wine
60 ml
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Sour cream
200 ml
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Starch
1 tsp
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Onion
1 piece
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Mustard
1 Tbsp
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Vegetable oil
2 Tbsp
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Butter
4 Tbsp
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Salt
Cooking
I have a ready set of spices for barbecue, the store took the sliced pork steaks - 4 pieces 150 grams
First, chop the meat or just beat
the meat then roll them in spices, sprinkle with brandy and leave in the fridge under a cover(wrap) for 1-2 hours. You can marinate the night before.
Apple cleaned, cut, mix with raisins and pour in the white wine for 15 minutes
boil potato halves in salted water
marinated meat and fry on both sides in a mixture of oil and butter. I use the grill for roasting meat, I like.
boiled potatoes, too, sprinkle with seasoning, barbecue and fry until it will turn brown in the butter from the meat, remove to a plate
and in the oil sauté onions - 5 minutes
add Apple, raisins, and wine, mustard and simmer until the onions are soft
add sour cream mixed with starch, add salt and pepper to taste, mix well. As starts to boil, remove the sauce from heat
and enjoy collecting all prepared together. Bon appetit!
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