PORK CHOPS WITH STROGANOV SAUCE
Fläskkotletter med Stroganovsås
When you are in a hurry and must put food on the table, pork chops is a good alternative. But ways of variation are always welcome, and here they are served with a Stroganov sauce.
Serves 4
4 even-sized pork chops
1 teaspoon salt
some black pepper
some ginger
Sauce:
2 onions
2 tablespoons butter or margarine
some salt
1 tablespoon mustard of your choice
3 tablespoons tomato paste
0.8 cup water
½ tablespoon potato flour
0.6 cup soured Cream
Start with peeling and finely chopping the onion. Sauté in fat in a frying pan, then slowly fry on low heat until golden and tender. Stir in salt, mustard, tomato paste and water and let boil together slightly on low heat. Stir the potato flour with some cold water and stir it in. Bring the sauce just to boiling point, but it must not boil. Last, stir in the soured cream. Pour up the sauce and keep warm.
Heat up the cleaned frying pan and brown the fat. Brown the pork chops until nicely colored on both sides. Lower the heat and flavor, then let the meat fry slowly for a couple of minutes on each side.
Put the pork chops on a warm plate, pour the hot sauce over them and serve right away with boiled potatoes or rice, boiled vegetables and a salad.
Enjoy!
Bella
Fläskkotletter med Stroganovsås
When you are in a hurry and must put food on the table, pork chops is a good alternative. But ways of variation are always welcome, and here they are served with a Stroganov sauce.
Serves 4
4 even-sized pork chops
1 teaspoon salt
some black pepper
some ginger
Sauce:
2 onions
2 tablespoons butter or margarine
some salt
1 tablespoon mustard of your choice
3 tablespoons tomato paste
0.8 cup water
½ tablespoon potato flour
0.6 cup soured Cream
Start with peeling and finely chopping the onion. Sauté in fat in a frying pan, then slowly fry on low heat until golden and tender. Stir in salt, mustard, tomato paste and water and let boil together slightly on low heat. Stir the potato flour with some cold water and stir it in. Bring the sauce just to boiling point, but it must not boil. Last, stir in the soured cream. Pour up the sauce and keep warm.
Heat up the cleaned frying pan and brown the fat. Brown the pork chops until nicely colored on both sides. Lower the heat and flavor, then let the meat fry slowly for a couple of minutes on each side.
Put the pork chops on a warm plate, pour the hot sauce over them and serve right away with boiled potatoes or rice, boiled vegetables and a salad.
Enjoy!
Bella
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