Tender pork shoulder, mushrooms, leek, and a creamy sauce create a hearty combination full of pleasantly bold flavors. Homemade fries fried until golden add a crispy contrast, making this dish perfect for Sunday lunch or a family gathering.
Preparation is not complicated, you just need to follow the steps in the right order. First, sear the meat, then use the same pan to prepare the mushroom mixture, and finally combine everything with cream and broth. Before frying, dry the fries thoroughly so they crisp up nicely.
What You Will Need
For homemade fries:
- 600 g potatoes,
- salt,
- oil for frying.
For the meat and mushroom mixture:
- 450 g pork shoulder,
- 300 g mushrooms,
- 130 g leek,
- 1 onion (130 g),
- 200 ml broth,
- 200 g heavy cream,
- salt to taste,
- pepper to taste,
- 2 teaspoons steak seasoning,
- 2 cloves garlic,
- lard for frying,
- all-purpose flour for coating the meat.
The original recipe does not specify the exact amount of salt, pepper, lard, flour, and oil, so adjust according to your taste and needs.
Step-by-Step Instructions:
1. Preparing the potatoes: Peel the potatoes and cut them into thin strips. Place them in salted water and cook until done. Then drain and rinse with cold water.
2. Drying the fries: Let the cooked potato strips drain well and dry them thoroughly before frying. Do not skip this step, as excess water would splatter in the hot oil and the fries would not crisp up properly.
3. Preparing the meat: Cut the pork shoulder into thin slices. Season both sides with salt, pepper, and steak seasoning. Lightly coat each slice in all-purpose flour.
4. Searing the pork shoulder: Heat lard in a pan and sear the prepared meat slices on both sides. Remove the seared pork, set aside, and cover with foil so it doesn’t cool down while you prepare the sauce.
5. Mushroom and onion base: In the same pan used for the meat, add the sliced mushrooms and onion. Season with salt, pepper, and steak seasoning, and let the mixture soften, stirring occasionally.
6. Adding leek and garlic: Once the mushrooms and onion start to soften, add the sliced leek. Stir briefly and finally mix in the two cloves of garlic.
7. Finishing the sauce: Pour 200 ml of broth and add 200 g of heavy cream to the vegetable base. Mix everything thoroughly to create a combined mushroom mixture with a creamy sauce.
8. Warming the meat: Return the seared pork shoulder slices to the pan. Let them warm up in the sauce and soak up the flavors of the mushrooms, leek, garlic, and steak seasoning.
9. Frying the fries: In another pan, heat oil and fry the well-dried potato fries until golden. After frying, let them drain briefly to remove excess oil.
10. Serving: Arrange the pork shoulder slices on a plate, pour over the mushroom mixture, and add crispy homemade fries. Serve the dish hot so the meat and creamy sauce stay pleasantly juicy.
Why Sear Meat and Vegetables in the Same Pan
After searing the pork shoulder, a rich base remains in the pan, which then flavors the mushrooms, onion, and leek. This way, the flavors naturally blend and there is no need to prepare the meat and sauce separately.
After searing, simply set the meat aside under foil. Return it to the finished mixture only after adding the broth and cream, so it can warm through and be coated in the sauce.
How to Prepare Fries for Frying
After boiling, rinse the potatoes with cold water and dry them very thoroughly. There should be no water left on their surface, as it would splatter in the hot oil and prevent even frying.
Add the fries only to hot oil and fry until golden. Let the finished fries drain so they are not unnecessarily greasy and keep their crispiness.
Final Tip
Taste the mushroom mixture before serving and adjust with salt, pepper, or steak seasoning as needed. When serving, divide the sauce so there is enough for each slice of meat, while serving the fries on the side to keep them crispy.
