Pork stew a delicious french recipe from the Burgundy region comes.

Pork stew a delicious french recipe from the French cuisine.
The time needed to prepare this recipe is a little 3 hours plus a week of 12 hours.
This is not a recipe that in an hour on the table and requires some preparation.
But if you take the time you turn a delicious recipe table.
This recipe is for 8 people.
Your guests will give you the compliments for this delicious french recipe from the Burgundy region.
It is a recipe that many farmers is eaten in the countryside.

Do you have a variation of this recipe give it by sending a mail and we post this recipe from you on our website www.tastiestrecipes.com

Below is a shopping list for this recipe:

Pork stew

500 g salted pork shoulder.
1 pickled pork leg.
500 g streaky bacon without rind.
1 small white cabbage.
6 carrots.
4 turnips.
4 kohlrabi's.
6 leeks.
1 onion.
2 cloves of garlic.
5 cloves.
A little salt.
A little freshly ground white pepper.
500 g waxy potatoes.

For the mustard sauce:
50 grams of butter.
50 grams of flour.
1 liter beef stock.
5 tablespoons Dijon mustard.
1 tablespoon wine vinegar.
3 tablespoons creme Fraiche.
A little salt.
A little freshly ground black pepper.
4 egg yolks.

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Pork stew

Let the salted meat for about 12 hours soak in plenty of water.
Change the water regularly.
Put the meat and bacon in a baking dish or casserole.
Moisten with water and bring to the boil.
Put the lid on the dish and leave the meat in about 2 hours to cook, where you removed the foam regularly.

Meanwhile, make the vegetables.
Cut the cabbage and carrots into quarters and add to the meat in the pan.
Cut the turnips, kohlrabi and the white of the leeks in half or quarters, depending on the thickness, and add this also increases.
Peel the onion and garlic.
Insert the cloves into the onion and add garlic and onion also increased.
Sprinkle with salt and pepper to taste.
Cut the potatoes depending on the size in half or quarters and add it to the stew far, about ½ hour before the meat is cooked.
Let the dish then simmer for 20 to 30 minutes.
Meanwhile, make the sauce.
Melt the butter in a casserole.
Add the flour and stir with a wooden spoon each 1-2 minutes each.
Stir in the broth.
If needed, use the whisk, stir until the sauce begins to boil and glass.
Stir in the mustard, vinegar and creme Fraiche by.
Make the sauce taste with salt and pepper.
Remove the pan from the heat and thicken the sauce with the egg yolks by gradually and stirring add the sauce will thicken.
The sauce should no longer cook.
Remove the meat from the stew, cut it small and do it in a preheated bowl.
Arrange the vegetables around it.
Give the sauce separately.

You can use a light red wine from the burgundy region serve.

Enjoy your meal and enjoy this delicious tasty recipe.

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