Pork fillet in a delicious mushroom sauce

Ingredients for 4 servings:

• 2 pork fillets (400 – 450 g each)
• 6 mushrooms, white
• 2 cups sour cream
• Salt and pepper, white
• 1 liter of water
• 3 tsp, heaped sauce thickener
• Margarine for frying
• 50 ml water
• 1 pkt. dumpling dough for Bohemian dumplings, from the refrigerated section

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Pat the pork fillets dry, season with pepper and salt, and then sear them on all sides in the frying margarine. Dice the cleaned fresh mushrooms and add them to the roasted meat along with approximately 1-1.5 liters of water. Sauce fans can increase the amount of water and vary the amount of sour cream. Bring to a boil briefly, then place the lid on the oven at 150°C (convection oven) and simmer for approximately 30-45 minutes, then remove from the oven. Remove the meat from the liquid and thoroughly mix in the sour cream (1.5-2 cups). To thicken the sauce slightly, I use 2-3 heaped teaspoons of sauce thickener. Mix this with approximately 50 ml of water, add to the sauce, and mix well. Adjust according to the desired consistency of the sauce. Now, using a hand blender, thoroughly chop the mushrooms into the sauce. This enhances the flavor of the mushrooms, makes the sauce more creamy, and eliminates any lumps. Season the sauce again with salt and pepper. Now slice the fillet and add it to the sauce. Prepare the Bohemian dumplings according to the package instructions. They also go well with rice or any other type of dumpling.