Chili pork fillet goulash

Ingredients for 3 servings:

• 1 pork fillet(s)
• 3 bell peppers, preferably colored
• 100 g chili pepper(s), fresh, from mild to hot
• 100 g Pepper, fresh
• 3 tbsp, heaped paprika paste
• 100 g mushrooms (oyster mushrooms), fresh
• 1 handful of porcini mushrooms, dried
• 2 onions
• Garlic clove(s)
• 300 ml chicken stock
• 3 tbsp, heaped sauce powder for gravy
• 75 g butter
• olive oil
• 1 tbsp paprika powder, sweet
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

fruity, spicy and very tasty,

Remove the tendons from the pork fillet, quarter them lengthwise, and cut them into finger-thick pieces. Season the pork fillet with salt and pepper, then sear briefly in a little oil and set aside. Clean the vegetables, remove the inner membranes and seeds from the bell peppers, chilies, and hot peppers, and also cut them into small pieces. Peel the onion and chop them roughly. Finely dice the garlic. Clean the oyster mushrooms and cut them into thin strips. Meanwhile, heat a large pan with the butter and olive oil. First, fry the oyster mushrooms, then add the cleaned vegetables, dried mushrooms, and paprika paste, seasoning with salt and pepper to taste. If you like the peppers crunchy, you can add them later. Then deglaze with the stock, bring to a boil, and add the meat. Add the gravy powder and stir in. Let everything simmer gently with the lid on for about 40 minutes. If you don’t want it too spicy, you can also use mild chili, but I think 100g is enough to achieve a fruity note. You could also omit the peppers, but I like using them. I serve this with noodles, rice, or bread dumplings and a nice crisp leaf salad.