Mushroom and leek strips

Ingredients for 4 servings:

• 250 g mushrooms, brown
• 1 stalk(s) leek, approx. 200 g
• 150 g onion(s), red
• 400 g pork schnitzel
• 4 tbsp olive oil, approx.
• 300 ml water, approx.
• 1 pot of vegetable broth (pure vegetable broth)
• 1 cup light cream
• 1 tbsp horseradish, freshly grated or from the jar
• n. B. Salt and pepper, black, freshly ground
• 1 tbsp parsley, flat, fresh, chopped

Instructions

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

Clean the mushrooms and halve or quarter them, depending on their size. Clean the leek, score it lengthwise, rinse it thoroughly, and cut it into rings. Peel the onions and slice them into thin wedges. Pat the pork cutlets dry and cut them into strips. Heat about 2 tablespoons of olive oil in a wok and brown the meat all over. Then push the prepared mushrooms to the side of the wok or remove them and brown them in the oil, adding about 1 tablespoon of olive oil if necessary. Then push the mushrooms to the side of the wok or remove them. Sauté the onion wedges and leek rings with the remaining olive oil (about 1 tablespoon) in the wok. Then add the mushrooms and the pork cutlets back in, deglaze with 300 ml of water, and bring to a boil. Stir in the “Bouillon Pur” and simmer, covered, for about 10 minutes. Then stir in the crème légère and grated horseradish. Season the strips with pepper and salt if desired, and sprinkle with chopped parsley. Serve with rice, boiled potatoes, potato dumplings, gnocchi, pasta (e.g., tagliatelle), or fresh baguette.