Fillet stew with blue grapes

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 300 g grapes, blue
• 50 g butter
• 150 g bacon
• 1 class can/n mushrooms, whole
• 400 ml cream
• 50 ml water
• 1 tbsp flour (heaped tbsp)
• 150 g cheese (Danbo), Danish, high-fat
• 100 g almond(s) (almond leaves)
• Salt
• Pepper from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Grate the cheese. Wash, halve, and core the grapes. Cut the pork fillet into goulash-sized cubes. Cut the bacon into strips and fry briefly in butter with the mushrooms in small batches. Remove from the pan. Then fry the fillet pieces in several batches. Season with salt and pepper and remove from the pan. Deglaze the pan with the cream. Mix the flour and water and use this to lightly thicken the sauce. Dissolve the grated cheese in the sauce. Layer the fillet pieces, mushrooms with bacon, and grapes one after the other in a baking dish and pour the cream sauce over them. Bake for about 45 minutes at 200°C on the middle rack of a preheated oven. Toast the almonds in a dry pan and sprinkle over the finished dish. Baguette, rice, or hash browns go well with this.