Who says making a fantastic French meal has to cost a fortune? With a few kitchen staples, some fresh herbs and a cheap pork roast, you can have a restaurant quality meal that is sure to tickle your tastebuds.
I married a few of my favorite ideas together to get this recipe. It's part Beef Burgundy, part pot roast, and has a definitive French flair thanks to the addition of thyme and heavy cream.
If you want to make this up ahead of time, roast the meat and you can refrigerate it for up to 5 days, then cook the mushrooms and strain the stock, make the sauce and enjoy.
*I used FlipFlop's Left Coast Malbec wine in this recipe - use your favorite full bodied red wine, the richness perfectly compliments the flavors of the herbs and roast.*
5.42 lb. pork butt roast, bone in ($6.44)
2 tsp. thyme ($.20)
salt and pepper
2-3 T. olive oil ($.20)
2 sprigs of rosemary ($.50)
2 C. beef or veal stock ($.80)
1/2 C. red wine ($.40)
1-2 medium onions, julienned ($.12)
1 shallot, minced ($.20)
8-10 cloves of garlic, peeled and whole ($.25)
1 pkg. onion soup mix with mushrooms, optional (free after coupons)
1 C. heavy cream ($.99)
2-3 T. butter ($.25)
1/2 lb. mushrooms ($.99)
Season pork butt with salt, pepper, and thyme. Heat 1 T. olive oil in a cast iron dutch oven over medium heat. Drizzle 1 T. olive oil onto the roast and sear the roast on all sides (3-5 minutes per side).
Heat oven to 250.
Add wine, stock, rosemary, shallot, onion, garlic, and soup mix (if desired) to the skillet.
Cover and roast for 2 1/2 - 3 hours or until meat reaches 180F and starts to pull away from the bone.
Remove pork from the pan and set aside. Strain stock.
Add butter and 1 T. olive oil to cast iron over medium heat and add mushrooms, cooking until just tender. Season with salt and pepper. When cooked, remove from pan.
Add strained stock to pan and heat to a simmer. Stir in heavy cream and cook until sauce reduces by half. Add in meat and mushrooms.
Serve over potatoes, rice, or egg noodles.
Yields = 12 servings
Cost: $11.34
Cost per serving: $.95
