Pfandl Sliced ​​pork Fillet Jäger Art

“Gerichte-Geschichte”

1. Who does not know the stress in the evening after work and then still cooking. There would be a quick and easy-to-prepare dish that still tastes ideal. Take good pork (sirloin) and turn it into a mushroom shredded “hunter style”. The fillet meat does not have to / shouldn’t be cooked through completely because of the taste and that in turn saves time. but is also suitable as a good lunch for the whole family. As a side dish there is rice as it is prepared in large parts of Austria and Hungary.

The rice

1. Sprinkle half an onion with the cloves, then roast the cut surface in hot oil.
2. Add the rice and stir-fry briefly while stirring (be careful, the Resi burns quickly). Deglaze with water (double the amount of water for rice).
3. Salt, bring to the boil and then finish cooking on a low level.

The Pfandl-Geschnetzelte

1. Dice the remaining 1 1/2 onions and roast them in a pan until they are lightly golden, add the finely chopped fillet and roast on all sides.
2. Push the meat and onion to the edge of the pan, add the mushrooms in the middle. Roast briefly, deglaze with the stock (dissolve the soup cube in warm water or use the right stock). Press in the garlic.
3. Simmer for 5-10 minutes on a low setting (the fillet should remain tender pink inside).
4. Add the chopped herbs, possibly lemon zest (if you don’t have lemon balm or thyme for the fresh taste), then stir in the sour cream / creme fraiche.
5. Reduce to the desired consistency, season with salt and pepper.

Serving suggestion

1. It tastes best with rice and fresh, crunchy salad or (Hungarian) with pickled, sour vegetables.

tip

1. Take the sour cream / creme fraiche out of the refrigerator at the beginning (for tempering), and only add it to warm but not hot sauce, otherwise the cream “stagnates” and becomes lumpy.