Hot creamy "Venetian"

400 g pork neck without bones

400 ml cream 20%

8 small potatoes

8 large mushrooms

2 head red onion

1 carrots

1 the sprig of parsley

3 tbsp. mayonnaise
some mayonnaise to choose? we'll show

3 tbsp. honey

3 tbsp. mustard

paprika

garlic salt

salt

Peel and chop the carrots, potatoes and onions into cubes of sm

Cut off the legs of the mushrooms, cut them into circles 1 cm thick, caps cut into cubes 1 see

Combine mayonnaise, mustard and honey, marinate meat in this mixture for 3 hours.

6 tbsp vegetable oil preheat a pan, put the potatoes, onions and carrots, cook for 10-12 minutes, add the mushrooms, fry for 3 minutes, add the cream, add 3 tsp. salt, paprika, garlic salt, stir, simmer, removing the cover 5 min without mixing.

In another pan heat 3 tbsp of oil, add the meat with the marinade, turn after 30 seconds, sprinkle with garlic salt and paprika, cook for 2 minutes on each side over medium heat (Minsk only), turn off the fire, add salt, cover the meat with the lid.

In the center of the large dishes to lay the neck, around her vegetables in a creamy sauce, garnish with a sprig of parsley, this dish is perfectly decorate the Christmas table, will appeal to all.