Hunter's schnitzel

Ingredients for 3 servings:

• 500 g roast pork (loin)
• 400 g mushrooms
• 500 ml vegetable broth or beef broth
• 200 ml cream
• 200 ml red wine
• 1 large onion(s)
• 1 tbsp soy sauce
• 1 clove(s) garlic
• 2 m.-large carrot(s)
• 2 tbsp tomato paste
• 1 tbsp parsley
• 1 tbsp chives
• 1 shot of sherry
• Salt
• pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cut the pork loin into thin strips. Heat oil in a pan and sear the meat with salt and pepper until well browned. Peel and dice the carrots, wash the mushrooms, pat dry, and slice them. Heat oil in a pan. Add the carrots and fry. Meanwhile, peel the onion and slice it into half-moons or rings, and add it to the carrots. After about 2-3 minutes, add the mushrooms and fry briefly. Add 2 tablespoons of tomato paste and sauté briefly. Then deglaze with red wine. Add the sherry, cream, and stock. Add the spices and crushed garlic and simmer until the sauce reaches the desired color. Add more water if necessary and reduce again. Season to taste and serve hot with the meat and potatoes or rice. Tip: The mushroom and vegetable sauce is also delicious without meat.