Fillet stew with carrots, leeks and mushrooms

Ingredients for 4 servings:

• 750 g pork fillet(s)
• 400 g carrot(s)
• 1 stalk(s) leek
• 500 g mushrooms, brown
• salt and pepper
• some oregano, dried
• 3 tbsp rapeseed oil or sunflower oil
• 800 ml vegetable stock
• 150 g whipped cream
• n. B. Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Rinse the pork fillet, pat dry, and cut into medallions. Trim, peel, and rinse the carrots, halve them lengthwise, and then cut into bite-sized pieces. Trim the leek, cut them lengthwise, rinse them, and slice them into thin rings. Trim and slice the mushrooms. Heat the oil in a wide roasting pan and fry the medallions in batches, seasoning with a little salt and a few turns of freshly ground black pepper. Then remove the pork fillet and fry the carrots in the fat for about 6 minutes. Halfway through the cooking time, add the mushrooms and leek and fry them. Then add the medallions, pour in the vegetable stock and cream, bring to a boil, and then simmer for about 5 minutes. Season to taste with a little salt, several turns of freshly ground black pepper, and a little oregano, and thicken with a little gravy thickener if desired. Serve with boiled potatoes.