Pork fillet and mushroom pan

Ingredients for 2 servings:

• 250 g pork fillet(s), cleaned and cut into fine strips
• 300 g mushrooms
• 1 handful of mushrooms, dried, soaked in 200 ml water, liquid kept
• 1 stalk(s) Celery , in fine strips
• 1 piece(s) chili pepper(s), small, finely chopped
• 2 garlic cloves, finely diced
• 1 shallot(s), very finely diced
• 2 tbsp sunflower oil, for frying
• 2 tbsp cream
• 2 tbsp parsley, chopped
• possibly mustard
• possibly flour
• possibly broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

goes very well with bread dumplings, after-work dish, quickly prepared

Heat the oil and briefly fry the prepared meat. It should brown slightly, then season with salt and pepper and remove. Add the prepared vegetables, garlic, and chili to the pan and sauté. Add the chopped, soaked mushrooms, sauté briefly, and pour in the soaking liquid. Bring to a boil, then simmer on low heat for 5 minutes. Season with salt and pepper. Add the seared meat and let it simmer briefly. Stir in the cream and serve garnished with chopped parsley. We like to serve it with bread dumplings. If you need more sauce, you can add more stock. If you prefer a thicker sauce, you can sauté flour with it and then pour it in. You can also play with the spiciness; you can even omit the chili pepper completely and fry a tablespoon of mustard instead.