Cream goulash of the finest kind

Ingredients for 4 servings:

• 2 pork loins, whole
• salt and pepper
• 1 tbsp tomato ketchup
• 2 cups of sweet cream
• 1 tbsp, leveled flour, for binding
• 5 m.-sized onion(s)
• 1 can mushrooms (heads)
• Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

from my father, who was a passionate cook

First slice the pork loin, then cut it into strips, and sear it in the fat at high heat. This is important because the roasted flavors will be even more intense later on. Then season the meat with salt and pepper and dust with flour. Meanwhile, sauté the sliced ​​onions in another pan and then add them to the meat. Season everything with ketchup, cream, and more seasoning if desired, and simmer for a few more minutes. Finally, add the mushrooms and heat until hot. If the sauce is a bit too thick, add a little more water. The sauce will have a beautiful, light brown color. This goulash of the noble kind is certainly suitable for entertaining, is quick to cook, and tastes great with spaetzle.