John Myers
Sliced in Spring Onion Cream
The perfect sliced in spring onion cream recipe with a picture and simple step-by-step instructions.
- 1 bunch Spring onions
- 600 g Pork tenderloin
- 200 g Long grain rice
- 200 g Whipped cream
- Salt pepper
- 2 tbsp Clarified butter
- 1 tbsp Butter
- 1 tbsp Flour
- 300 ml Vegetable broth
- 2 tsp Sweet paprika
- Clean and wash the spring onions. Cut the green and white parts separately into rings. Halve the fillets lengthways and cut into approx. 5 mm thin slices. Cook the rice in boiling salted water according to the instructions on the packet.
- Heat the butter lard in a pan. Sear the meat in 2 portions over high heat for 4-5 minutes. Add white spring onion rings to the last portion after approx. 3 minutes. Season with salt and pepper, remove.
- Reduce heat. Heat the butter in the frying set. Add flour and sauté briefly while stirring. Pour in the stock and cream while stirring, bring to the boil and simmer for about 5 minutes. Put the meat in the sauce. Season the strips with paprika, salt and pepper. Sprinkle with the rest of the spring onions and peppers. Drain the rice and serve with the shredded meat.
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