Vepřové panenky s omáčkou z kyselé smetany a papriky
Před provedením tohoto jídla si přečtěte naše praktické pokyny, jak vyrobit vepřové paříže. Tato pánská omáčka je obohacena zakysanou smetanou namísto másla. Servírujte vepřové a omáčky nad vaječné nudle, které jsou hodené máslem a jemně nakrájenou petrželkou.
Zdroj: Martha Stewart Living, leden 2010
Podávání
Složení
Pokyny
Cookovy poznámky
Jiné dobré příchutě pro vepřové maso zahrnují cibuli, hrušku, zázvor, petržel, rozmarýn, šalvěj, tymián a zrnitou hořčici. Vyzkoušejte deglazování pánve s Madeirou, pomerančovým džusem nebo jablečným jádrem.
Luke
27.04.2023 @ 16:07
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English.
“Before making this dish, read our practical instructions on how to make pork Parisian. This mens sauce is enriched with sour cream instead of butter. Serve pork and sauce over egg noodles, which are tossed with butter and finely chopped parsley. Source: Martha Stewart Living, January 2010 4 Serving Composition 16 pork paillards Salt and pepper 2 tablespoons grape or sunflower oil 1/4 cup dry white wine 1/2 cup low-sodium chicken broth 1/3 cup sour cream (or more for thickening) 1/4 teaspoon sweet or smoked paprika Instructions 1. Season pork paillards on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add 5 or 6 paillards and sear on one side until golden brown, 1 to 2 minutes. Flip and sear paillards until cooked through, about 1 minute. Transfer to a plate. Repeat with remaining paillards. 2. Add dry white wine to the pan and deglaze the pan, scraping up browned bits from the bottom with a wooden spoon, until the wine reduces by half, about 1 minute. Add chicken broth and all juices. Reduce heat to medium and simmer until the sauce reduces by half, about 2 minutes. Gradually stir in sour cream and paprika. Taste and season with more paprika if needed. Cooks Notes Other good flavors for pork include onion, pear, ginger, parsley, rosemary, sage, thyme, and grainy mustard. Try deglazing the pan with Madeira, orange juice, or apple cider.”