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🍽️ Creamy Pork Fillet Stew

682 kcal · 50 min · 4 servings

Ingredients

• 1 kg pork fillet(s)
• 1 tbsp oil
• 1 tbsp butter
• to taste salt and pepper
• 2 medium-sized onion(s) (finely diced)
• 1 clove(s) of garlic (finely diced)
• 100 g cat cheese ham (cut into very small cubes)
• 500 g mushrooms
• 200 ml meat broth (or vegetable broth)
• 200 ml cream
• 200 g crème fraîche (or sour cream)
• 1 tbsp tomato paste (3x concentrated)
• 1 tsp mustard
• a little cornstarch (optional)
• 1 bunch parsley, chopped (or 3 tbsp frozen)

Instructions

1. 1. Remove the white skin from the pork fillet.
2. 2. Heat the oil and butter in a pot.
3. 3. Make sure the mixture does not get too hot.
4. 4. Season the meat with salt and pepper.
5. 5. Fry the meat for about 10 minutes on all sides.
6. 6. Make sure the inside of the meat remains pink.
7. 7. Remove the meat from the pot.
8. 8. Place the meat on a plate.
9. 9. Let the meat cool down so that the escaping juices are collected.
10. 10. Fry the onions, garlic, and ham in the frying fat.
11. 11. Fry the ingredients until they are brown.
12. 12. Clean the mushrooms.
13. 13. Slice the mushrooms.
14. 14. Fry the mushrooms with the other ingredients.
15. 15. Deglaze everything with broth.
16. 16. Add cream to the sauce.
17. 17. Add crème fraîche (or sour cream) to the sauce.
18. 18. Add the collected meat juices to the sauce.
19. 19. Season the sauce with salt.
20. 20. Season the sauce with pepper.
21. 21. Add tomato paste to the sauce.
22. 22. Add mustard to the sauce.
23. 23. Check if the sauce is too thin.
24. 24. If the sauce is too thin, mix cornstarch with a little cold water.
25. 25. Add the starch mixture to the boiling sauce.
26. 26. Stir the sauce.
27. 27. Wait until the sauce reaches the desired consistency.
28. 28. Let the sauce cool down.
29. 29. Slice the cold meat into about 1 cm thick slices.
30. 30. Cut the slices into strips.
31. 31. Add the meat strips to the sauce.
32. 32. Add the parsley to the sauce.
33. 33. Stir everything well.
34. 34. Chill the mixture.
35. 35. Warm the dish the next day over low heat.
36. 36. Do not let the dish boil again to keep the meat pink.
37. 37. Taste the sauce once more.
38. 38. Serve the dish with baguette, spätzle (egg noodles), or salad.

Nutrition per serving

• kcal: 682
• Protein: 68 g · Fett/Fat: 40 g · Carbs: 10 g