The other day, we made Rabbit in Garlic Mustard Cream Sauce, and as we ate, we thought the sauce would work very well with a Geschnetzeltes dish…so we made this! The mustard gave a bit of a tart zing to the meal, which was nicely complemented and toned down by the creaminess of the goat milk (although regular cow milk would work too), and the sauce thickened to coat all of the ingredients. Speaking of the non-sauce ingredients, change them up for fun! We used pork, mushrooms, onions, and peas…but chicken breast, zucchini, asparagus, leeks, and even Shaved Brussels Sprouts would be fun additions too!
Time: 30 Minutes
- Pork Loin
- Garlic Stock. Veggie Stock will work too if you press some fresh garlic into it with a garlic press.
- Milk. We used Goat Milk.
- Whole Grain Dijon Mustard
- White Pepper
- 2 Tablespoons of Butter
- 2 Tablespoons All Purpose Flour
- Dice your onions, slice your mushrooms, and set aside.
- Slice your pork thinly.
- Melt some butter in a large pan, and add your onions. Sauté until they turn opaque.
- Add your pork and mushrooms, and cook until the pork browns, and your onions soften.
- Remove your pork, mushrooms, and onions, and set aside in a bowl.
- Melt your two tablespoons of butter in the pan, and then whisk in your flour. Allow to cook for a minute or two.
- Pour in your milk, whisking as you do. Then, when your sauce is smooth, add in your parsley, white pepper, and whole grain dijon mustard. Allow to simmer and thicken.
- When your sauce has thickened, add your peas…then, add back your pork, onions, and mushrooms, and allow them to reheat in the sauce.
- Plate, devour, and enjoy!