- Pork fillets Mushrooms (chanterelles are awesome for this)
- Shallots - sliced
- Dried tomatoes - a small handful, chopped into itty bitty cubes
- Rosemary - to taste 1/2 c heavy cream
- 2 Tbs goat cheese
- 1/2 c broth, enough to make sauce but not soup (or just 1/2 a bullion cube and some water)
Salt 'n' pepper fillets, pan fry. Set aside.
Saute shallots, tomatoes, rosemary (don't caramelize the shallots, just soften).
Add mushrooms and continue to saute until soft.
Stir in broth and simmer for a minute or two.
Stir in heavy cream and goat cheese.
Add meat back in and simmer flavors together for 5 - 10mins
Eeeeat!
I think there's a more traditional recipe that uses red wine to deglaze the pan after the meat, and then reduce. I'll try that out sometime and post a sequel if it works out..
ReplyDeleteYes, do! We have some happy-pig Schnitzels in the freezer, just waiting to be Jägerified.
ReplyDeleteSara & I made an awesome Bavarian Goulasch last time I was there to visit. It was made with Kräuterlikör and everything, and so delicious that her two tiny children ate helpings as big as us grownups did! I'll have to get that from her when I'm there again in a couple weeks!