Kasseler ragout

Name: Kasseler ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 stem(s) Thyme; 600 g detached pork chop; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Carrots; 400 g Vegetable broth; 200 g Mushrooms; 150 g Whipped cream; 1 TABLESPOON Cornstarch; 3 Stem(s) Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 stem(s) Thyme
600 g detached pork chop
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Carrots
400 g Vegetable broth
200 g Mushrooms
150 g Whipped cream
1 TABLESPOON Cornstarch
3 Stem(s) Parsley

Directions

1
Onions peel and cut into cubes. Wash the thyme, shake dry and chop finely. Wash the meat, dab dry and cut into cubes. Heat 2 tablespoons of oil in a large frying pan. Add meat and thyme.
2
Brown the meat all around. Season with salt and pepper. Reduce heat and add onions, continue cooking.
3
Peel and chop the carrots and add them to the meat. Deglaze with vegetable stock and simmer for about 45 minutes. Clean and trim the mushrooms. Heat 1 tablespoon of oil in a pan. Fry the mushrooms for 2-3 minutes.
4
Add cream and mushrooms to the stew and simmer for 3-4 minutes. Stir the starch with 3 tbsp. water until smooth. Bind the stew with it, bring to the boil. Season to taste again if necessary. Wash parsley, shake dry, chop coarsely and sprinkle over the stew.