Braised pork after warmińsku served with mushroom cream sauce czeburekami and onion
Pestle to break up meat chops, season with salt and pepper, then Coat with muffs chops in eggs and bread crumbs, fry the chops for gold from both sides.
Obsmażone chops translate into a pan, then in the same pan fry the chopped onion and carrot at the end of cooking add the garlic. Fried onions and carrots translate into pan, hot pan pour a cup of broth and cook for about 3 minutes.
Pour the remaining broth to the pan along with the broth from the pan. The broth should cover the meat halfway to the pan add 4-6 bay leaves and 6 to 8 grains of allspice.
Meat stew simmer about 60 minutes
After 60 minutes, the meat is tender and juicy, then translate the juicy bits on a platter.
From the remaining broth pull bay leaves and allspice, liquid mix using a food processor, the resulting sauce simmer for about 3 minutes slowly adding cold butter to thicken the sauce. The sauce should have a creamy consistency, season with salt and pepper. Pour sauce chuck
Mix egg yolk with water add salt and flour. Knead the dough until smooth
Roll out the dough into a very thin pancake. Knurl cut out squares and put the stuffing inside with porcini mushrooms. The dough stick in the form of triangular dumplings, seal the finish decorative frill in the form of a triangle.
Chebureks fry in hot pan until golden brown.
Mushrooms soak in water for about 30 minutes, chop the onion and fry in butter, squeeze and chop the mushrooms, then add the onions and fry again, add the chopped parsley and season with salt and pepper.
6 slices of pork pork without bones
4 cloves of garlic
1 liter of vegetable and meat broth
Bread crumbs, 2 eggs, oil for frying
0.5 kg wheat flour 450
6 egg yolks
0.5 cups of warm water
Pinch of salt
Bunch of parsley
100 g dried porcini mushrooms possibly other forest
Salt and pepper
Oil for frying