A non-beef approach to one of my favorite French classics.
I fell in love with this beef version dish while in Paris for our wedding anniversary a few years ago. The rich thick gravy with the tender meat and vegetables was a warming welcome on a cold night in Paris. Try this lean pork version.
Ingredients
1.5 lb Bonelsess Pork Loin (I use extra trimmed lean pork instead of beef flank for less fat)
1/2 lb Turkey Bacon
1 small package Portobello Mushrooms
3 Tablespoons Canola Oil
1 Large Onion (white or yellow) sliced
2 Large cloves of garlic or 4 small cloves, chopped
2 sprigs fresh thyme or 1 Tablespoon dry
1 Bay leaf
6 Shallots (sliced)
Salt & Milled Black Pepper (to taste)
2-3 Tablespoons flour (unbleached white or bleached white)
15 fluid ounces red Burgundy (you can also use a Cabernet)
Preparation
Slice the pork loin into 1 inch thick slices, then cut each of the slices into 1 inch square shaped pieces.
Heat the oil in a heavy pot (I like using my dutch oven - but any pot that can also be put into the oven).
Once oil is heated, add the pork pieces and brown on all sides. Turn pieces often.
Remove the meat to a warm tray once nice and brown on all sides.
Add onion and garlic to pot and bring it to a caramel color.
Return the meat to the pan.
Sprinkle in the flour a bit at a time. You want enough flour to soak up the juices of the meat and onions.
Add the wine gradually and continue stirring until well blended.
Add the seasonings.
Cover the pan and place in the oven at 350 for 1.5 - 2 hours. Meat should fork tender.
When the casserole is about 15 minutes from the 2 hour baking, Prepare a separate pan with a tablespoon of oil and heat.
Add the shallots and bacon to brown them lightly.
Remove the meat from the oven.
Add the shallots and bacon to the casserole.
Add the sliced mushrooms to the casserole.
Place back into the oven and cook for one more hour.
Cook's Notes
This dish is beautifully served in deep bowls.
I like to accompany it with mashed potatoes, spooning a generous serving on top or as a side dish.
ENJOY
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