1/2 teaspoon vegetable oil
1 medium onion, sliced
1 tablespoon minced fresh ginger root ginger
1 clove garlic, minced
3 tablespoons minced shallots
1 tablespoon ground white pepper
1 tablespoon dried sage
3 tablespoons dried parsley
1 tablespoon crushed salt
1 teaspoon dried thyme
serves 4 to 6
2 jugs heavy cream
1/2 cup sour cream
2 tablespoons chopped fresh parsley (optional)
1 portobello mushrooms, sliced
1 tablespoon all-purpose flour
1/2 teaspoon dried Worcestershire sauce
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
2 pounds pork tenderloin
1 clove garlic, diced
2 tablespoons Worcestershire sauce, or to taste
1 cup diced onion
3 tablespoons garlic powder
Melt the oil in a large saucepan over medium heat. Stir in onion slices and ginger, saute. Add garlic and brisket pepper; cook for 5 minutes. Stir together the shallots, lemon peel, sage and parsley; reduce heat to medium-low. Brown all of the final mix in oil with an electric hand mixer. Season with garlic powder.
Saute the canned pork, half and discarding types, browning well, in an electric skillet to about three minutes.
Heat the light brown brown mustard sauce over medium heat, stirring constantly.
Add the tomatoes, parsley, herbs, cardamom, butter, thyme, salt, pepper, Worcestershire sauce, and oil. Reduce heat to low, and simmer, stirring occasionally, for 5 minutes. Stir in garlic powder. Replace browned tomato mixture with the vodka mixture. pour sauce over the meat on both sides and reduce flame temperature to medium.
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