Preparation time: 5΄
Cooking time: 50'
Ingredients
600 gr. neck steaks (cut into bite size pieces)
2 tbsp. olive oil
1 small onion
1 green pepper
6 - 8 white mushrooms
Salt
Pepper
Sweet paprika
1 bay leaf (small)
3 sprigs of thyme
200 ml white wine
2 tbsp. Mustard with Honey KYKNOS
Juice of 1 lemon
Preparation
Place a pan with the olive oil on a medium – high heat until it burns. Add the pork that we have cut into bites, the salt, the pepper, the paprika, the bay leaf and saute for 4 – 5΄ until it gets colored on all sides.
Cut the onion and pepper into strips. Cut the mushroom in half or if they are large, cut them in half again. Add the vegetables and saute well of another 2΄. Pour the wine. Close the pan with its lid and simmer for 15 – 20΄.
In a bowl, mix the Mustard with Honey KYKNOS with the water and lemon juice and pour the mixture into the pan. Add the thyme and close the pan with the lid. Simmer for another 20 – 25΄.
Remove the pan from the heat and serve after 5΄.