Pork escalopes with mushrooms in a multicooker

Name: Pork escalopes with mushrooms in a multicooker
Ingredients: 900 g sliced pork leg (9 slices); 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 40 g white wheat flour; 50 g butter; 2 tablespoons olive oil; 5 cloves garlic; 1 jar (370 g) button mushrooms; 100 ml semi-dry white wine; 1 bay leaf; 100 ml water; 30 ml sour cream with 20% fat; 1 teaspoon sweet paprika

Meat - Pork escalopes with mushrooms in a multicooker by Emilia E. - Recipia

Pork escalopes with mushrooms in a multicooker make a tender, creamy-sauced dish for the Christmas table. I usually serve it as a main course, with white wine, button mushrooms and sour cream in the sauce, alongside potatoes or rice. I prefer pork leg slices about a finger thick, so they’re easy to turn in the pot. Prep: 20 minutes. Cook: 93 minutes. Rest: 15 minutes. Total time: 128 minutes. Serves: 4. About 560 kcal and 48 g protein per serving.

Ingredients

900 g sliced pork leg (9 slices)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
40 g white wheat flour
50 g butter
2 tablespoons olive oil
5 cloves garlic
1 jar (370 g) button mushrooms
100 ml semi-dry white wine
1 bay leaf
100 ml water
30 ml sour cream with 20% fat
1 teaspoon sweet paprika

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Pound the pork leg slices on both sides with a meat mallet, then season them with 1 teaspoon of salt and 1/2 teaspoon of pepper and coat them in flour. 2. Set the multicooker to the FRY program for 30 minutes, add the butter and olive oil, then press START. Once the butter has melted, brown the slices in batches until golden on both sides; take them out and keep them warm. In the remaining fat, fry the chopped garlic for 2 minutes, then add the drained mushrooms and cook for 5 minutes, until softened. 3. Return the meat to the pot. Add the white wine, bay leaf and 100 ml of water. Set the STEW program for 60 minutes, until the meat is tender and the sauce has reduced. 4. Mix the sweet paprika with the sour cream. Take a few spoonfuls of hot sauce and gradually stir them into the sour cream, then pour the mixture into the pot. Set FRY for another 3 minutes and let the sauce simmer gently.

Notes

Choose pork leg slices with a thin edge of fat, not completely trimmed; thicker slices need more pounding with the mallet, not harder hits. If the mushrooms release a lot of liquid after draining, pat them dry before adding them to the pot, so the sauce doesn’t start out watery. The white wine goes in as is; for an alcohol-free version, replace it with 100 ml of chicken broth. The flour and sour cream contain gluten and dairy; for a gluten-free coating, use 20 g of starch instead of flour. Keep the dish in a sealed container in the fridge for up to 3 days and reheat it gently with a spoonful of water. Serve with mashed potatoes and a few pickles.