Ingredients with Measurements:
- 1 Mutzbraten (pork shoulder roast, about 2-3 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 onion, chopped
- 2 cups sliced mushrooms
- 2 tbsp butter
- 2 tbsp flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Rub the Mutzbraten with olive oil and season with salt, black pepper, paprika, and garlic powder.
3. Place the Mutzbraten in a roasting pan and roast for 1 1/2 to 2 hours, or until the internal temperature reaches 145°F.
4. Remove the Mutzbraten from the oven and let it rest for 10 minutes before slicing.
5. While the Mutzbraten is roasting, prepare the mushroom cream sauce.
6. In a large skillet, melt the butter over medium heat.
7. Add the chopped onion and sliced mushrooms and sauté until the mushrooms are tender and the onions are translucent.
8. Sprinkle the flour over the mushrooms and onions and stir to combine.
9. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens.
10. Simmer the sauce for 5-10 minutes, or until it reaches your desired consistency.
11. Stir in the chopped fresh parsley.
12. Serve the sliced Mutzbraten with the mushroom cream sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Oven temperature: 350°F
- Internal temperature of Mutzbraten: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 9g
- Protein: 35g
Substitutions for ingredients:
- Pork loin roast can be substituted for Mutzbraten.
- Vegetable broth can be substituted for chicken broth.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add sliced bell peppers or diced tomatoes to the mushroom cream sauce.
- Use different herbs, such as thyme or rosemary, to flavor the Mutzbraten.
- Serve the Mutzbraten with roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the Mutzbraten rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the Mutzbraten is cooked to the proper temperature.
- Use a whisk to prevent lumps in the mushroom cream sauce.
Storage instructions:
- Store leftover Mutzbraten and mushroom cream sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Mutzbraten in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat mushroom cream sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Arrange sliced Mutzbraten on a platter and spoon mushroom cream sauce over the top.
- Garnish with fresh parsley or chopped chives.
Garnishes:
- Fresh parsley or chopped chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Green beans
Troubleshooting advice:
- If the mushroom cream sauce is too thin, simmer it for a few more minutes to thicken it.
- If the Mutzbraten is not cooked to the proper temperature, return it to the oven and continue roasting until it reaches 145°F.
Food safety advice:
- Use a meat thermometer to ensure the Mutzbraten is cooked to the proper temperature.
- Store leftover Mutzbraten and mushroom cream sauce separately in the refrigerator for up to 3 days.
Food history:
- Mutzbraten is a traditional German dish made from pork shoulder roast.
Flavor profiles:
- The Mutzbraten is savory and slightly spicy, while the mushroom cream sauce is rich and creamy.
Serving suggestions:
- Serve the Mutzbraten and mushroom cream sauce with a side of roasted vegetables or mashed potatoes.
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Region: German