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 Pork with Onion and Mustard Sauce Recipe
Very tasty and soft meat is obtained thanks to a simple but effective marinade. The taste of meat is not clogged with spices and seasonings. Eat, and you realize that you are enjoying a delicious piece of meat. Well, the sauce is a separate song. Gently spicy, bright, full-bodied. In General, I invite you to the table!
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Cut the meat into 1-1. 5 cm thick steaks. Don't beat it. For the marinade: mix salt, ground pepper, olive oil and balsamic vinegar (do not replace with another type). If there is no garlic salt, then add the usual and a pinch of garlic powder.
    Cut the meat into 1-1. 5 cm thick steaks. Don't beat it. For the marinade: mix salt, ground pepper, olive oil and balsamic vinegar (do not replace with another type). If there is no garlic salt, then add the usual and a pinch of garlic powder.
  2. Put the meat in the marinade, carefully coat each piece and leave for 2 hours. Cut the onion into half rings and fry in vegetable oil for 5-7 minutes.
    Put the meat in the marinade, carefully coat each piece and leave for 2 hours. Cut the onion into half rings and fry in vegetable oil for 5-7 minutes.
  3. Add the Apple cut into slices to the onion. Remove the seeds and leave the skin on. Reduce the heat and simmer the apples with the onion until the apples are soft. Then add sour cream and you can pour 50 ml of water. Put out all together for 4-5 minutes.
    Add the Apple cut into slices to the onion. Remove the seeds and leave the skin on. Reduce the heat and simmer the apples with the onion until the apples are soft. Then add sour cream and you can pour 50 ml of water. Put out all together for 4-5 minutes.
  4. Transfer the Apple and onion filling to a blender bowl, add the mustard, 10 tbsp of water or broth, and a pinch of salt. Puree into a homogeneous mass. You can add more water if you want a more liquid sauce. Heat the pan well, add the butter and a drop of olive oil. Over high heat, fry the steaks on both sides until browned. Then reduce the heat, pour in 50 ml of water or broth and simmer the meat with the lid closed until tender. Focus on what kind of roast meat you like. I like well-done meat. Serve the finished meat with fresh vegetables and herbs, plentifully watering the meat pieces with sauce.
    Transfer the Apple and onion filling to a blender bowl, add the mustard, 10 tbsp of water or broth, and a pinch of salt. Puree into a homogeneous mass. You can add more water if you want a more liquid sauce. Heat the pan well, add the butter and a drop of olive oil. Over high heat, fry the steaks on both sides until browned. Then reduce the heat, pour in 50 ml of water or broth and simmer the meat with the lid closed until tender. Focus on what kind of roast meat you like. I like well-done meat. Serve the finished meat with fresh vegetables and herbs, plentifully watering the meat pieces with sauce.
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