Fillet pan Puszta style

Ingredients for 4 servings:

• 800 g pork fillet(s)
• 1 small red bell pepper(s)
• 1 small bell pepper(s), yellow
• 3 onions
• 1 jar mushrooms, sliced
• 1 small can of corn
• 1 carrot(s)
• 300 g peas, frozen
• 1 jar Hungarian-style paprika sauce
• 1 cup of cream
• 2 small peppers, finely chopped
• ½ tube(s) tomato paste
• some salt
• some pepper
• some chili powder
• some oil for frying

Instructions

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

First, clean the bell peppers and cut into strips. Peel and eighth the onions. Clean and slice the carrot. Drain the corn and mushrooms. Cut the pork fillet into approximately 1.5 cm thick slices. Fry the meat in hot oil on both sides and then keep warm. Sauté the bell pepper strips and onions in the pork fillet fat until tender. Then add the mushrooms, corn, carrot slices, and frozen peas and fry for a few minutes. Then add the fillet pieces to the vegetables. Add the paprika sauce and cream. Mix well and bring to a boil. Season with tomato paste, chili peppers, and chili powder, and then let simmer for another 30-60 minutes at low heat.