40 min. total time
Ingredients for 4 portions
| 600 | g | Pork neck |
| 2 | Pcs | Onion |
| 2 | Tbsp | Marjoram |
| 2 | Tbsp | Oil |
| 1 | Tbsp | Mustard |
| 1 | Shot | Vinegar |
| 1 | Tbsp | Flour (smootd) |
| 1 | Cup | Sour cream |
| 250 | ml | Beef brotd |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- For the marjoram meat, first cut the pork neck into bite-sized pieces. Peel and chop the onion.
- Heat the oil in a pan, roast the onion until golden brown, add the meat and roast until it takes on color all around.
- Deglaze with vinegar, add marjoram, salt, pepper and mustard, and pour in broth, so that the meat is lightly covered.
- Bring to a boil briefly and continue to simmer until the meat is tender. Then mix flour with sour cream and thicken the sauce with it. Bring to a boil again and season to taste.
Nutrition score
351
20,92 g
39,63 g
7,50 g
40 min. total time | 20 min. preparation time | 20 min. cook & rest time
