成分
- 1.5磅猪肉里脊(非常薄片)
- 3汤匙。橄榄油
- 1黄洋葱,切成薄片
- 1 lb. mixed mushrooms (We used white button and crimini, sliced)
- 4汤匙。黄油
- 4汤匙。面粉
- 1 1/4杯全脂牛奶
- 1 1/4杯奶油
- 2汤匙。甜辣椒
- 2 - 3茶匙。牛肉高汤粘贴
- pepper … salt, too, but later after tasting. (Some pastes are saltier than others.)
准备
在沉重的锅;heat oil, add pork and sauté until all sides are browned and golden. Remove from pan. To the same pan; add onions and sauté 6-8 minutes till wilted and soft. Add the mushrooms, cook 7+ minutes till soft and starting to brown. Remove from pan.
在同一锅;开始一个roux…。扔在黄油,融化,加入面粉。With a wooden spoon, mix until caramel in color. Slowly whisk in milk then heavy cream until smooth and silky and begins to thicken. Add paprika and beef paste while continuing to whisk till smooth (no lumps)
同一锅;return pork, onions and mushrooms bring to a simmer. Cover and reduce heat to low and simmer for 20 minutes. If you need to loosen the sauce feel free to add milk, cream, water OR wine Taste — this is where you add pepper and any additional salt ….. to taste.
We served it over hearty egg noodles accompanied by both red caraway and creamy cabbage slaw, homemade pickled cucumbers with onions and steamed garden beets. The dinner was rounded off with a Cabernet red berry pudding with vanilla custard cream.
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