Pork fricassee with mushrooms

The best part of pork that is commonly used for fricassee is tenderloin, but it may not be cheap. If there is no tenderloin, we replace it with ordinary pulp, ridding it of films and unnecessary layers.

We wash the meat, dry it and cut it into portions. Season it with salt, ground pepper, mix, lightly rubbing each piece. For roasting, we can not use a frying pan, we immediately take a saucepan with a thick bottom, in which the whole process will take place.

Add butter to the saucepan, melt and load the meat. Stir constantly, fry until golden brown and transfer to a plate.

While the meat is frying, we clean, wash and dry the vegetables. Cut the vegetables into small cubes, overload the vegetables into a saucepan, mix to scrape off the bottom pieces that will add flavor and aroma to the sauce. Fry the vegetables until golden brown, mix so as not to burn.

Mushrooms can take any. For a more pronounced taste and aroma, we use forest. And to avoid the hassle of finding them, we can just buy mushrooms. We wash the mushrooms, dry them and cut them into quarters. We are not small, the pieces should be large. Add the mushrooms to the saucepan, boil for about 5 minutes.

When the mushrooms have given enough liquid, add flour and immediately stir well so that lumps do not form. Boil until thickened, add wine, bring to a boil over high heat, pour in the broth. At all stages, do not forget to stir the contents of the saucepan well.

Immediately after boiling the broth, add the meat and bay leaf. Finely chop the parsley and also add it to the saucepan. Bring to a boil, reduce the heat, cover with a lid and simmer for 20 minutes.

Whisk cream with egg yolks, add to the pan. Pour lemon juice and olive oil into the almost ready dish. Sprinkle with dry spices for beauty and to emphasize the taste, for example, freshly ground black pepper. This is optional. You can also decorate the finished dish with fresh herbs. Bring to a boil, turn off and serve hot with your favorite side dish.

Bon appetit!