Botos fillet pot with pork, beef and turkey fillet in wine and cream sauce

Ingredients for 6 servings:

• 400 g pork fillet(s)
• 400 g fillet(s) (turkey fillet)
• 400 g beef fillet(s)
• e.g. butter
• 1 medium-sized onion(s), chopped
• 4 clove(s) garlic, chopped
• 250 g mushrooms, fresh
• 100 g ham, diced
• 3 tbsp tomato paste
• 1 tbsp mustard, medium hot
• 500 ml meat broth
• 1 red bell pepper(s)
• 200 ml sour cream
• 200 g crème fraîche
• 100 ml dry white wine
• 3 tsp parsley
• 1 tbsp paprika powder, rose hot
• Salt and pepper, colorful
• garlic powder
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the meat with mixed pepper, garlic powder, and salt. Heat the butter in a pan and sear the meat on all sides. Set the meat aside and let it cool, reserving the cooking juices. Slice the mushrooms and dice the bell pepper. Brown the mushrooms, garlic, onions, and diced ham in the pan. Stir in the tomato paste and mustard, dust the meat with flour, and deglaze with the meat broth and wine. Add the sour cream, crème fraîche, and paprika and stir to combine. Simmer everything together for about 10 minutes. Meanwhile, slice the fillet pieces and return them to the pan with the cooking juices. Add the paprika and parsley and season with salt and pepper. Serve with spaetzle.