Quick Pork Roast in Beer with Potato Dumpling and Spinach
By chef Jan Tomanec
A quick version of a classic Czech recipe. Pieces of pork neck pan-seared, served with spinach, a potato dumpling and a beer sauce.
- 21 min
- total
- Easy
- level
- 5
- (2)
3 min prep · 18 min cook
What you will need
-
Pork Neck 1 pcs -
Potato dumpling 4 slice -
Frozen spinach 100 g
-
Onion 1 pcs -
Beer 125 ml -
Beef bouillon 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare all ingredients. Prepare all ingredients - we'll be cooking with them in a moment
-
Chop the onion. Peel the onion and cut it into small cubes (use part for the pork neck and part for the spinach).
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Cut the pork neck. Cut the pork neck into medium-sized cubes and season with salt and pepper.
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Sauté the onion. In a frying pan sauté the portion of onion for about 2-3 minutes over medium heat, add the pork neck and brown it for about 6 minutes on all sides over medium-high heat until golden.
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Add the beer and stock. Deglaze the pork and onions with beer, add the bouillon and briefly simmer to form a thinner sauce.
-
Sauté the spinach. In a saucepan sauté the remaining onion for about 2 minutes over medium heat, add the spinach and season with salt and pepper.
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Reheat the dumplings. Reheat the potato dumplings in steam or briefly in water.
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Serve. Serve and enjoy the dish
Ratings and comments
-
Iveta
Vyborny rychly obed👍
-
Veronika
Skvělý oběd 👍
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