John Myers
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Ingredients
Pork fillet cream goulash:
- 500 g Pork tenderloin
- 2 Onions approx. 150 g
- 2 Garlic cloves
- 2 tbsp Oil
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 tsp Salt
- 1 tbsp Tomato paste
- 500 ml Clear broth (2 teaspoons instant)
- 1 cups Whipped cream 200 g
Carrot blossoms: (For 2 people!)
- 300 g Carrots
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Powdered sugar
- 2 big pinches Coarse sea salt from the mill
Sweet potato and celery mash: (For 2 people!)
- 300 g Sweet potatoes / peeled 250 g
- 300 g Celery / peeled and cleaned 150 g
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 2 big pinches Salt
- 1 big pinch Nutmeg
Instructions
Preparation:
- Clean / strip the pork tenderloin, wash, pat dry with kitchen paper and cut into cubes (approx. 2 - 3 cm). Peel and dice the onions. Peel and finely dice the garlic cloves. Heat the oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes in them, add the pork fillet cubes and fry them vigorously. Add tomato paste (1 tbsp), sweet paprika (1 teaspoon), mild curry powder (1 teaspoon) and salt (1 teaspoon) and stir-fry everything briefly. Deglaze / pour in the clear broth (500 ml / 2 teaspoons instant) and simmer / cook for about 30 minutes without a lid. The liquid should strongly reduce / evaporate. Finally fold in the whipped cream and simmer for about 5 minutes.
Carrot blossoms: (For 2 people!)
- Peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3–4 mm thick) with the knife. Boil carrot blossoms in salted water (1 teaspoon) for about 6 - 8 minutes, drain through a kitchen sieve and toss / caramelize in a hot saucepan with butter (1 tbsp) and powdered sugar (1 tbsp).
Sweet potato and celery mash: (For 2 people!)
- Peel and dice the sweet potatoes. Clean the celery generously and cut into cubes. Boil the sweet potato cubes with the celery cubes in salted water for about 25 minutes, drain through a kitchen sieve and pour the butter (1 tbsp, crème fraîche (1 tbsp), salt (2 big pinches) and nutmeg (1 big pinch) with the potato masher into a hot saucepan work through / stamp through.
Serve:
- Serve pork fillet and cream goulash with carrot blossoms and mashed sweet potato and celery.
