Ingredients with Measurements:
- 2 lbs pork roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 tbsp paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup white wine
- 1 cup heavy cream
- 1 cup mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven, heat some oil over medium-high heat. Add the pork roast and sear on all sides until browned.
3. Remove the pork roast from the Dutch oven and set aside.
4. In the same Dutch oven, add the chopped onion and garlic. Sauté until the onion is translucent.
5. Add the caraway seeds, paprika, salt, and pepper. Stir to combine.
6. Pour in the beef broth and white wine. Bring to a boil.
7. Return the pork roast to the Dutch oven. Cover with the lid and transfer to the preheated oven.
8. Bake for 1 1/2 to 2 hours, or until the pork roast is cooked through and tender.
9. Remove the pork roast from the Dutch oven and set aside to rest.
10. In a separate pan, melt the butter over medium heat. Add the sliced mushrooms and sauté until tender.
11. Sprinkle flour over the mushrooms and stir to combine.
12. Slowly pour in the heavy cream while stirring constantly. Bring to a simmer and cook until the sauce thickens.
13. Slice the pork roast and serve with the mushroom cream sauce.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Protein per serving: 33g
Carbohydrates per serving: 8g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- White wine can be substituted with chicken broth or vegetable broth.
- Heavy cream can be substituted with sour cream or Greek yogurt.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
Variations:
- Add some diced potatoes to the Dutch oven before baking for a complete one-pot meal.
- Add some chopped bacon to the mushroom cream sauce for extra flavor.
- Use different spices such as thyme, rosemary, or sage to change up the flavor profile.
Tips and tricks:
- Make sure to sear the pork roast before baking to lock in the juices and create a crispy crust.
- Let the pork roast rest for at least 10 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork roast is cooked to the proper temperature (145°F).
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced pork roast on a platter with the mushroom cream sauce drizzled over the top.
Garnishes:
Garnish with fresh parsley or chives.
Pairings:
Pair with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it up.
- If the pork roast is not cooked through, return it to the oven and continue baking until done.
Food safety advice:
- Make sure to cook the pork roast to the proper temperature (145°F) to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mecklenburger Rippenbraten mit Pilzrahmsoße is a traditional German dish from the Mecklenburg region. It is typically served with potatoes or dumplings.
Flavor profiles:
This dish is savory and rich with a hint of sweetness from the white wine. The mushroom cream sauce adds a creamy and earthy flavor.
Serving suggestions:
Serve with a glass of white wine or a cold German beer.
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Region: German