750 g of pork crown roast
50 g of smoked sausage
1 onion
to taste, salt and pepper
1/2 liter of water
a small bottle of mushrooms (125 g)
2 tablespoons of beef bouillon granules
5 tablespoons of milk
2 tablespoons of cornstarch
750 g of pork crown roast
50 g of smoked sausage
1 onion
to taste, salt and pepper
1/2 liter of water
a small bottle of mushrooms (125 g)
2 tablespoons of beef bouillon granules
5 tablespoons of milk
2 tablespoons of cornstarch
Clean the pork crown roast as explained in the box, wash, dry, and cut into cubes
Fry the sausage into small pieces
Dice the onion and add it to the fried sausage
Fry for a few minutes
Add the pork crown roast and fry until browned
Season with salt and pepper
Add hot water
Cover the pan and cook for 1 hour or so
Add beef bouillon granules and mushrooms
Let it simmer
Mix milk with cornstarch
Add to the pork crown roast and cook, stirring, until slightly thickened
Check the seasoning
Serves 4 people.
