Pork stir-fry with mustard cream

[Harvey]

Pork stir-fry with mustard cream Ingredients: 2 - onions - 3 - carrots - 30 g of - butter - 2 tablespoons of - olive oil - 20 cl of - thick crème fraîche - 2 tablespoons of - mustard (preferably old-fashioned) - 2 tablespoons of - flour - 1 kg of - pork stir-fry - 25 cl of - white wine - 25 cl of - water.
Utensils: 1 frying pan - 1 casserole dish - 1 knife - 1 vegetable peeler - 1 brush - 1 wooden spoon 1 lid 1 heated blender heated blender - 1 stoner

Total time:
40 min
Preparation:
15 min -
Cooking:
25 min
Phase 1
In a pan, brown the pieces of pork sauté with the olive oil.


Phase 2
Meanwhile, peel the carrots and cut them into small slices, slice the onions, then brown them in the pressure cooker.


Phase 3
Once they start to brown, add the water and white wine, then the pork stir-fry.


Phase 4
Close the casserole dish and cook for 25 minutes from the moment the steam escapes.


Phase 5
Remove the pork sauté from the casserole then add the mustard and heavy cream. Mix everything well.


Phase 6
Slowly add the flour and stir to thicken the sauce.


Phase 7
Return the pork stir-fry and cover for 5 minutes so that the meat soaks up the sauce.


Phase 8
Serve with fried potatoes or fresh pasta. Bon appetit!