Components
– Pork slaughterhouses, 4
– Inexperienced onions, 300g
– Dry white wine, ½ cup
– Vegetable broth, ½ cup
– Heavy cream, 3 tablespoons
– Garlic, 4 cloves
– Laurel, 1 leaf
– Floor chili, oregano, paprika, salt and pepper to style.
– Olive oil, mandatory quantity
Preparation
– Degrease the matambres nicely.
– Wash and chop the inexperienced onions.
– Peel and crush the garlic cloves.
– Crush the bay leaf.
– Season the matambres with salt and pepper.
– Place them in a big dish in order that they don’t overlap.
– Season the matambres with garlic, bay leaf, floor chili, oregano and paprika.
– Drizzle with olive oil.
– Cowl with foil and place within the fridge for an hour or so.
– Warmth three tablespoons of oil in a frying pan.
– Take away the seasonings from the matambres, reserving what stays of the marinade.
– Sauté the matambres till they’re golden brown on each side.
– Take away the matambres and add the broth, stirring the cooking inventory, let this preparation scale back by half over low warmth.
– In one other pan, warmth two tablespoons of oil and sauté the inexperienced onions, add the matambres, what’s left of the marinade and the white wine.
– Let it scale back and add the broth.
– Cook dinner till the matambres are very tender.
– On the final minute add the milk cream.
– Take away and serve
