Pork meat, golden sautéed onions, full-fat mustard, and a smooth sauce come together to create a hearty meal full of familiar homemade flavors. Slices from the leg or shoulder stay pleasantly juicy thanks to slow braising and pair perfectly with potato dumplings.
This recipe uses commonly available ingredients and simple steps. First, the meat is coated in flour, brushed with mustard, and seared on a bed of onions. The sauce is finally thickened with homemade roux and can be enriched with cream or intensified with Dijon mustard to taste.
What You’ll Need
For the meat and onion base:
- 500–600 g pork meat, such as leg or shoulder,
- 2 onions,
- plain flour for coating,
- full-fat mustard for brushing,
- salt to taste,
- ground pepper to taste,
- oil for frying.
For the mustard sauce:
- 2 tablespoons full-fat mustard,
- water or broth for braising,
- homemade roux for thickening,
- optionally 1 teaspoon Dijon mustard,
- optionally 1 tablespoon cream.
For serving:
- potato dumplings or boiled potatoes,
- optionally a sprig of parsley for garnish.
The original recipe does not specify the exact amount of flour, mustard for brushing, oil, liquid, roux, or side dish, so adjust these according to the number of portions and desired sauce consistency.
Step-by-Step Preparation:
1. Preparing the meat: Cut the pork into slices. Lightly score the edges of each slice to prevent curling while frying, then season both sides with salt and pepper.
2. Coating and brushing: Dredge the prepared slices in plain flour and brush with full-fat mustard. The flour will later help the sauce achieve a fuller texture, while the mustard gives the meat a distinct flavor.
3. Preparing the onion base: Peel and finely chop the onions. Heat oil in a pan, add the onions, and sauté until golden to create a fragrant and flavorful base for the sauce.
4. Searing the meat: Add the prepared pork slices to the onions. Sear on both sides to seal the meat and give it a nice color on the surface.
5. Brief braising: Cover the pan with a lid and let the meat braise for about 5 minutes. Then add 2 tablespoons of mustard, mix everything together, and briefly sauté to release the mustard’s aroma.
6. Adding liquid: Pour in water or broth so the meat is just barely submerged. Adjust the amount of liquid based on the quantity of meat and how much sauce you want to make.
7. Slow cooking: Cover the pan again and simmer the meat over low heat until tender. The exact time depends on the type, thickness, and quality of the pork slices used.
8. Thickening the sauce: Remove the tender meat from the pan and thicken the sauce as needed with homemade roux. Stir thoroughly and let the sauce simmer briefly so it becomes smooth and loses any floury taste.
9. Serving: Return the pork slices to the finished sauce or plate them and pour the sauce over. Serve with potato dumplings or boiled potatoes and garnish with a sprig of parsley if desired.
How to Adjust the Flavor of Mustard Sauce
If you want a bolder and slightly spicier taste, add 1 teaspoon of Dijon mustard to the sauce. For a milder result, stir in 1 tablespoon of cream at the end. Then just heat the sauce briefly.
How to Make a More Intense Onion Base
Onion lovers can use one extra onion. Let the onions slowly turn golden, but watch them carefully so they don’t burn and give the sauce a bitter taste.
Final Tip
Potato dumplings soak up the delicate mustard sauce beautifully and create a traditional Czech lunch. For a simpler side, boiled potatoes work just as well. Serve the finished dish hot so the meat stays juicy and the sauce smooth.
