Monday, January 20, 2014

Mustard-Tarragon Pork Stew

fläskytterfilegryta

Quick, simple and utterly delicious. Both my kids loved this - Titus was pretty sure the meat was chicken, and as he's in a super-picky phase, we didn't really set him straight on this matter. You certainly could cook this with chicken, if you were so inclined...

Mustard-Tarragon Pork Stew
serves 4

600 g pork tenderloin (or what I used, fläskytterfilé) in small dice
1 yellow onion, diced
2 cloves of garlic, minced
1 tbsp butter
100 ml white wine
2 tbsp concentrated veal stock
1-2 tsp dijon mustard
200 ml cream
1 tbsp flour
milk, as needed
salt, pepper
2 tsp dried tarragon
100 g grated cheese, I used Swedish prästost which is quite flavorful

Start by heating half the butter in a pot, and browning the pork. In a saucepan, heat the remaining butter and fry onion and garlic on medium-high temperature until softened. Add this to the pot with the meat.

In the saucepan, pour in the wine and the concentrated veal stock, and the mustard. Cook on high heat for a few minutes. Stir together the flour with the cream, and then add this to the pan. Season with salt, pepper and dried tarragon, and pour the sauce into the pot with the meat. Cook for a few minutes and make sure the meat is cooked through. Use milk to thin the sauce a little if you need to - and remember that the cheese will thicken it slightly.

Just before serving, stir in the cheese. Don't cook it any more at this point. Serve with rice and whatever vegetables you'd like. We had some butter-fried mushrooms, steamed broccoli and haricot verts.

2 comments:

Betsy White said...

Is there supposed to be mustard in this as well?

Anne said...

Ooh, thanks Betsy - yes. I've added that to the recipe now - I must have plain forgotten when I was doing the write-up!