Oven baked pork neck, mushroom sauce, bread dumpling

Posted on Sep 15th, 2024

by Joseph Bicknell

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Other Recipes

oven baked pork neck mushroom sauce bread dumpling

Last Updated on October 5, 2024

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Oven roasted thicker slices of neck of pork, served with thick cream and mushroom sauce and bread dumplings.

Ingredients:

Range for 4 servings: For meat: 800 g (4 pcs) thicker slices of neck pork 3 pcs onions cumin pepper oil salt For the mushroom sauce: 400 g of fresh, hard mushrooms (porcini, horseradish…) 200 ml of cream 2 pcs onions 1 tbsp lard water smooth flour to thicken For the bun: 380 g coarse flour 300 g milk 145 g of jam (rolls, lids) 10 g salt 8 g baking powder 1 pk eggs water to cook dumplings

Procedure:

Meat preparation:

Slightly tenderize the thicker slices of neck meat, season with salt, pepper and cumin, and let rest for a while.

Slice the peeled onion into thin slices, fry it in oil until golden brown, then transfer it from the pan to the baking dish with the oil, spread it nicely over the whole surface.

Pour a little oil into the pan again, then let the slices of neck meat fry in the oil on both sides, transfer the fried meat to the baking dish on top of the onions.

Slightly cover the meat and onions with water, cover, bake in an oven heated to 200 °C for 30-40 minutes until the meat is tender.

Mushroom sauce preparation:

In a saucepan, fry the finely chopped onion in lard

Add the cleaned, sliced mushrooms, season with pepper and cumin, season with salt

Add the mushrooms, season with salt and pepper./li>

Simply simmer the mushrooms until tender, about 20 minutes

Finally, soften the mushroom sauce with cream and thicken with flour, simmer everything for a while.

See also Noodles with apples

Preparation of dumplings:

Sieve the flour together with the baking powder, set aside a small amount of flour to roll out the dumplings

Add a little salt, whisk the eggs with a little lukewarm milk and the remaining milk and mix lightly until a dough is formed, into which stir in the sliced bun

.Cut the dumpling dough into pieces and roll them out into doughnuts about 5 cm in diameter and 20 cm long, place them in boiling, lightly salted water and cook for 20-25 minutes, lift the dumplings slightly after cooking so they don’t stick to the bottom and turn them occasionally<

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Remove the cooked dumplings and immediately pierce with a fork to let the steam escape

mushroom sauce

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.