Pan-fried pork fillet Gerkele's style

Ingredients for 4 servings:

• 1 large pork fillet(s), approx. 700 g – 750 g
• 250 g bacon, smoked diced belly bacon
• Fat for frying
• 4 shallots or 1 onion
• 150 g mushrooms, fresh or 1 small jar
• 1 tbsp mustard
• 1 tbsp ketchup or (!) tomato paste
• 2 tbsp flour for binding
• ⅛ liter red wine
• ½ liter of water, maybe a little more
• 1 tsp broth, instant
• salt and pepper
• 1 large carrot(s)
• 1 tbsp sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Brown the bacon in a little fat in a large pan. Finely dice the shallots (or onion) and add to the bacon. When the bacon is well seared and the shallots are translucent, remove the whole thing from the pan. Slice the pork fillet and fry in the same pan over high heat until browned on both sides. Remove the fillet slices from the pan. Now return the bacon and onion mixture to the pan, add a little more cooking fat, and the cleaned, sliced ​​mushrooms. Mix everything with the mustard and ketchup or (!) tomato paste and dust with flour to thicken. Then deglaze with a good splash of red wine (about 1/8 l) and add about 1/4 l to 1/2 l water. More to taste (unfortunately, I never measure it). Season to taste with instant broth, pepper, and perhaps a little salt. But taste before adding the salt. Since the bacon usually already contains enough salt, and the soup seasoning is also salty, you don’t usually need any additional salt. Cut the carrots into pieces about 4–5 cm long, then halve or even quarter these lengthwise, depending on the size of the carrots, and add them to the sauce (this gives the sauce a good flavor). Cook until the carrots are soft (firm to the bite). If you want it to cook faster, you can also slice the carrots. Before serving, mix a good tablespoon of sour cream with some of the sauce in a cup and stir it into the sauce. It’s really worth adding the sour cream; it makes the whole thing even more delicious! Homemade spaetzle and Swabian potato salad, as well as field lettuce or other fresh salads, go very well with this.