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Monday, November 25, 2013

Karbonāde (Pork Cutlets With Chanterelle Cream Sauce) (Latvian)


This is a simple dish from Latvia, very common in everyday life, both in home cooking and in cafeteria menus. Thin pork steaks are dredged through a bit of flour and beaten egg, then shallow fried in a pan. In the same pan, the left-over juices from after the meat frying will receive some butter and chopped onion, then some chopped chanterelle mushrooms, and then some cream and herbs. The sauce thus formed will be served on top of the steaks in a lovely, lovely, casual and homey dish. 
If you happen to visit Riga, don't miss out on a chance to try this thing directly from its source. But in the meantime, it's also ridiculously easy to make at home. Enjoy :).
P.S: The whole thing is meant to be served with a side of Kartupeli ar Dillēm (meaning those jewel-like potatoes you can notice above, tossed with a bit of sour cream and dill).
Recipe source: Saveur.

Last year: Butternut squash soup with chili and cream.
Two years ago: Middle Eastern pita bread (tutorial) (vegan).





Ingredients (serves 3-4):
  • 4-5 thin pork cutlets (minute steaks) (600 g)
  • 2 eggs
  • 100 g flour
  • canola oil to fry
  • salt and freshly ground black pepper to taste
  • 2 tablespoons butter
  • 1 small yellow onion
  • 2 cups of chopped chanterelle mushrooms (500 g)
  • 150 ml heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons freshly chopped parsley or dill


Wash the meat and pat it dry. Season it with salt and pepper. Put the flour on a plate and the beaten eggs in a deeper plate. Dredge each piece of meat first through the flour and then through the egg. Heat the oil in a medium pan and start frying (about 3 pieces of meat at a time):

Fry for 3-4 minutes on each side, until nicely browned and cooked through. Remove the meat on a plate (keeping it warm) and repeat for the remaining steaks.

Return the pan on the heat and add the butter, followed by the chopped onion. After the onion seems softened and golden (5 minutes), add the chopped mushrooms. Cook them, covered, mixing from time to time, until done (about 5-7 minutes).

Add the cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in the lemon juice and the chopped herbs, season with salt and pepper to taste and turn off the heat.

To serve, arrange the steaks on serving plates and top them with the mushroom sauce. Add a serving of boiled potatoes with dill (I'm strongly encouraging you to try them too). It's done, dig in! :)

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