Eszterházy Stew

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the bacon into 0.5 cm cubes and render the fat over medium heat for 7–9 minutes, then remove the bacon cubes.

Step 2

In the remaining fat, sear the pork loin—cut into 1 x 5 cm strips—over high heat for about 2 minutes.

Step 3

Add the finely chopped red onion and garlic, then after sautéing for 2 minutes, add the yellow and white turnips cut into approx. 1 x 5 cm pieces, season with salt and pepper, and sauté over high heat for 1–2 minutes.

Step 4

Pour in the white wine, and once it has evaporated, add 150 ml of water and simmer over medium heat for about half an hour.

Step 5

Add the mustard, heavy cream, and lemon juice, and bring to a boil for 3–4 minutes. Finally, stir in the butter, mix well, and the ragù is ready.