Best Minced Pork With Sour Cream Faschierter Rahmbraten Recipes

MINCED PORK WITH SOUR CREAM (FASCHIERTER RAHMBRATEN)

Steps:

• Pre-heat oven to 220° C (425° F - gas 7).
• Mix together all but the last four ingredients until you have a fairly firm consistency.
• Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
• Melt the lard in a frying pan and quickly brown the meat on all sides.
• Place the meat in a baking dish and add the stock.
• Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
• Add more stock if necessary.
• Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
• Serving suggestions.
• Serve with noodles or potato dumplings.

GRILLED MINCED PORK ON LEMONGRASS

Steps:

• Cut chilli in a half, throw away seeds and chop finely. Smash garlic. Tear basil into small pieces. Mix meat with soy sauce, chilli, basil, sugar and garlic; season with pepper.
• Warm up grill pan, add a bit of oil. Put minced meat aroud stalks of lemongrass. When grill pan is hot, place our skewers on it. Fry for 8-10 minutes, turning frequently. Serve with hoi sin or other favorite sauce. Enjoy your meal!

MINCED PORK WITH THAI BASIL BANGKOK STYLE [PAT KRAPAO MOO SAP]

Steps:

• In a hot pan, add the oil and stir fry garlic and chili until fragrant.
• Add pork and continue to stir fry on medium heat until almost ready.
• Keep stir frying and add pork stock as needed.
• Add oyster sauce, fish sauce, sugar.
• Increase heat to high and add fresh thai basil. Keep stir frying for few seconds.
• Serve with white basmati rice and fried eggs.

CHINESE MINCED PORK IN LETTUCE CUPS

Steps:

• Cut lettuce ahead of time into cup shapes to have it ready; choose leaves towards the center of the head of lettuce.
• Use kitchen shears to cut any shapes needed, if necessary; set aside to chill.
• Saute pork in a large skillet until it is browned.
• Remove meat from skillet and drain off any fat.
• Add onions to skillet and cook for 5 minutes or until tender, then stir in garlic and ginger.
• Add wine and pork to the skillet and stir until wine reduces.
• Add hoisin, oyster and soy sauces, stirring to mix well.
• Stir in water chestnuts and cilantro and heat through.
• Place on platter and garnish with toasted pine nuts.
• Serve meat with lettuce cups.

FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)

Steps:

• In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
• When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
• Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
• When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
• In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
• Serve as a vegetable accompaniment to meat or fish dishes.

YEMEN FATAH

Steps:

• In a medium skillet, heat the oil, and sauté the onion and garlic until the onion is translucent.
• Add the lamb or beef, and sauté the meat, stirring it often, just brown the strips on all sides.
• Stir in the broth, oregano, cumin, coriander, allspice, salt, and pepper, and cook the mixture a few minutes longer.
• Serve the meat mixture, sprinkled with parsley, over the hot couscous.