Wuerzfleisch reinvented

Last weekend it crossed my mind, that I didn't have Wuerzfleisch for basically 30 years. Wuerzfleisch is a cheaper variant of Ragout Fin. Veal used for Ragout Fin was replaced with pork. A little google I found an interesting recipes. Of course I didn't have everything I needed for any of them. So here is my version:

2 slices of pork chops, cubed
1 medium onion, chopped
1 pack of bone broth
2 bay leaves
1/2 tsp allspice
1/2 tsp of Worcestershire sauce
1/2 tsp of lemon juice

In a pot combine  all of this and bring it to a boil, cover and let it simmer for 20-25 minutes until the meat is tender.
When it is done, in a second pot add 4 tsp of butter, and 2 generous tbsp of flower, combine and cook out for about 3-5 minutes.
Then add slowly under constant steering the cooking liquid from the pork until you have a consistency you like. It should be a little thicker than a normal sauce. Add all the pork from the other pot and heat up again.
Fill ramekins with the pork and sauce, add a good layer of grated cheese (gouda works well) and set it in an oven with broil until the cheese starts to get blistered and turns brown.
When you take them out, be careful, they are hot.
Serve with toast, a slice of lemon and more Worcestershire sauce. Use the original one from Lea&Perrins. It really makes a difference.
-Mahlzeit-

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