Minced Pork With Sour Cream Faschierter Rahmbraten Food

PORK MEATLOAF

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Heat the oil in a large frying pan and gently fry the onion for 5 minutes or until softened, stirring occasionally. Add the garlic and cook for 1 minute more, stirring constantly.
• Tip the onion and garlic into a large bowl and add the mince, 150g/5½ oz of the breadcrumbs, the marjoram, caraway seeds, salt and pepper. Mix everything well with clean hands, then add the beaten eggs and mix again. Form the mixture into a rough ball.
• Place the ball in the centre of a sturdy roasting tin and shape it into a long loaf, about 4cm/1½ in high. Sprinkle the reserved breadcrumbs on top and pat them lightly into the outside of the loaf. Pour 300ml/10fl oz/½ pint of the beef stock around the base of the meatloaf.
• Bake in the centre of the oven for 20 minutes, then pour the remaining stock into the tin and return to the oven for 10 minutes until cooked through. Transfer the meatloaf carefully to a warmed serving platter and cover loosely with foil.
• Place the roasting tin over a medium heat and simmer for a few minutes until the juices are well reduced - you should have about 100ml/3½fl oz of liquid in the tin. Stir in the soured cream and warm through gently, stirring constantly, then season to taste with salt and pepper.
• Strain the sauce through a sieve into a small jug.
• Garnish the meatloaf with some fresh marjoram sprigs, if you have some, and serve with the hot sauce.

CREAMY MUSTARD PORK

Steps:

• Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
• Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

SWEET AND SOUR GROUND PORK STIR-FRY

Steps:

• Heat a large skillet over high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to high heat. Stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
• Stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over pork mixture. Add broccoli and bell pepper to the mixture; stir. Place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

SOUR CREAM AND SAUERKRAUT PORK CHOPS

Steps:

• 1. Melt half of butter with half of the olive oil in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden.
• 2. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream. Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.
• 3. Once onions are carmelized, add them to the sauerkraut mixture. Pre-heat the broiler.
• 4. In the same skillet add the rest of butter and olive oil; add the pork chops. Fry for 5-6 minutes on each side until pork is just about done.
• 5. Transfer the chops to a broiling pan or cookie rack placed inside a jelly-roll pan. Heap sauerkraut and onion mixture over pork chops, and broil 3-4 minutes or until the topping is golden brown.

CREAMY PORK WITH SOUR CREAM SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
• Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
• In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
• Bake in a preheated oven for 1 hour.

MINCED PORK WITH SOUR CREAM (FASCHIERTER RAHMBRATEN)

Steps:

• Pre-heat oven to 220° C (425° F - gas 7).
• Mix together all but the last four ingredients until you have a fairly firm consistency.
• Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
• Melt the lard in a frying pan and quickly brown the meat on all sides.
• Place the meat in a baking dish and add the stock.
• Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
• Add more stock if necessary.
• Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
• Serving suggestions.
• Serve with noodles or potato dumplings.

PORK TENDERLOIN WITH CREAM SAUCE

Steps:

• In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

PORK TENDERLOINS IN SOUR CREAM SAUCE

Steps:

• Preheat oven to 350.
• Season tenderloins on both sides.
• Heat oil in frying pan over high heat and brown tenderloins.
• Remove to baking dish.
• To same pan add butter, heat until sizzling.
• Add onion and mushrooms and saute until tender.
• Lower heat to medium and add flour, cook 2 minutes.
• Add wine and beef bouillon cube, stirring until dissolved.
• Add remaining ingredients, blending well.
• Pour sauce over tenderloins and bake at 350 for 45 minutes to 1 hour.

PORK CHOPS WITH SOUR CREAM SAUCE

Steps:

• In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat juices run clear. , Remove chops and keep warm. Combine flour and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops.