The word "entrecote" of French origin, which in translation means the intercostal part of the pulp. The classic entrecote is made from beef, but there are also recipes for making entrecote from veal, lamb, venison and pork.
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Pork Risotto Entrecote
To cook pork entrecotes for this recipe, you need to take:
- 4 pork entrecote;
- 8 slices of bacon;
- 2 heads of onions;
- 500 ml of meat broth;
- 400 ml of white wine;
- 200 g of rice;
- 2 cloves of garlic;
- 3 tbsp. l tomato puree;
- 1 tbsp. l butter;
- 1 sprig of rosemary;
- 2 tbsp. l ghee;
- 1 tbsp. l dark flour passerovka;
- ground black pepper;
- salt.
Peel one onion from the husk, cut into cubes and stew in butter until transparent. Then pour the rice and fry with the onion. Add tomato puree, gradually pour 400 milliliters of pre-cooked meat broth and 200 milliliters of white dry wine. Then cook the rice, stirring, for 20 minutes.
Wash pork entrecotes, pat dry with a paper towel, salt and pepper. Wrap each with 2 slices of bacon and chop with toothpicks. Peeled garlic cloves into slices. With rosemary, wipe the needles. Fry the meat on both sides in very hot ghee, then sprinkle with rosemary and garlic, transfer to a refractory form and fry for 10 minutes in an oven at 180 ° C.
After this time, remove the steaks from the oven and place in a warm place. Peel the remaining onion, cut into small cubes and simmer until transparent in the fat remaining from roasting. Then pour in the remaining broth and wine, bring everything to a boil, boil a little and thicken the sauce with flour flour (you can take the finished Knorr sauté). Salt and pepper.
Place the pork entrecotes in plates with risotto and sauce.