Zutaten für Ground Pork And Vegetables In A Cream Sauce
- Ground Pork
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 leek, thinly sliced
- 8 oz cremini mushrooms, sliced
- Garlic Cloves
- Chicken Broth
- Milk
- ¼ cup dry vermouth
- Dry Sherry
- ½ cup sour cream
- Fresh Rosemary
- 1 bay leaf
- Salt And Pepper
- 1 tsp dried thyme
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Pasta
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Zubereitung von Ground Pork And Vegetables In A Cream Sauce
- Brown the ground pork in a large saucepan or Dutch oven over medium-high heat. Break it up with a spoon as it cooks.
- Add the leek, carrot, and celery to the pan and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and mushrooms. Cook until the mushrooms have released their liquid and are tender, about 5-7 minutes more.
- Pour in the chicken stock, bring to a light boil, then reduce heat to a simmer.
- Gradually whisk in the heavy cream and vermouth.
- Stir in the sour cream.
- Add the rosemary, bay leaf, thyme, and red pepper flakes. Season with salt and pepper to taste.
- In a separate small saucepan, make a roux: Melt the butter over low heat. Whisk in the flour gradually until a smooth paste forms.
- Slowly whisk the roux into the simmering sauce to thicken it. Cook for a few minutes, stirring constantly, until the desired consistency is reached.
- While the sauce simmers, cook the noodles according to package directions.
- If using, stir in the sherry.
- Remove the bay leaf before serving.
- Serve the creamy sauce over the cooked noodles. Garnish with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
78g
Carbs
4g
