Creamy Mushroom Pork Stew with Egg Barley

Creamy mushroom pork stew with toasted egg barley is a filling, creamy one-pot dish – the marjoram gives its characteristic, slightly spicy undertone.

The stew

1. Cut the pork leg into thin strips.

2. Fry the finely chopped onion in lard, then add the crushed garlic.

3. Add the meat strips and fry them, stirring, until they whiten.

4. Add the sliced button mushrooms and the marjoram, season with salt and pepper, then braise it tender under a lid.

5. Mix the sour cream smooth with the flour, temper it with warm liquid, then pour it into the dish to thicken it.

The egg barley

6. Fry the egg barley in a little oil until golden, until it gives off a nutty aroma.

7. Pour in water, salt it, and cook it tender under a lid, stirring often, until it absorbs the water.

8. Serve the stew with the toasted egg barley.

Tip: Toast the egg barley patiently and evenly – this gives the side dish its characteristic nutty flavour.