Quick fillet pot

Ingredients for 4 servings:

• 250 g bell pepper(s)
• 250 g mushrooms
• 3 spring onions
• 600 g pork fillet(s)
• 2 tbsp oil
• 250 g cream
• ⅛ liter broth
• 40 g herb butter
• 1 ½ tsp herb mix, e.g. Gefro herbal seasoning
• salt and pepper
• possibly sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the bell peppers and cut into strips. Trim and wash the mushrooms, if necessary, and slice them. Trim and wash the spring onions, and slice them into rings. Pat the meat dry, cut into thick pieces, and season. Heat the oil in a deep pan or roasting tin. Brown the meat well on all sides. Remove the meat from the pan and set aside. Fry the mushrooms and spring onions in the frying fat, seasoning with salt and pepper. Add the bell pepper strips, cream, and stock. Simmer the vegetables over medium heat for 10 minutes. Add the herb butter and herb seasoning. If desired, thicken the sauce slightly. Finally, add the meat back in and let it warm briefly. Serve with rice and a crisp salad.