1️⃣ Prepare the ingredients
Peel the potatoes, cut them into large chunks, and rinse them.
Clean the mushrooms and cut them in half or into thick slices.
Peel and slice the onion.
Finely chop the garlic.
2️⃣ Brown the meat
In a Dutch oven, heat the oil and butter.
Add the pork pieces and brown them well on all sides.
Season with salt and pepper.
Sprinkle with flour, stir, and cook for 1 minute (this will thicken the sauce).
3️⃣ Start simmering
Add the onion and garlic, and sauté gently for 2 to 3 minutes.
Pour in the hot broth.
Add the bay leaf and thyme.
Cover and simmer over low heat for 30 minutes.
4️⃣ Add the vegetables and cream
Stir in the potatoes and mushrooms.
Mix gently.
Cook for another 20 minutes over low heat, until the potatoes are tender.
5️⃣ Finish the sauce
Add the crème fraîche.
Taste and adjust the seasoning.
Simmer for 5 minutes without boiling.
Turn off the heat and let it rest for a few minutes before serving.
🌿 Grandma’s tip
For an even more flavorful sauce, sauté the mushrooms separately in a little butter before adding them to the pot. They will retain all their flavor and won’t release water.
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