John Myers
Ingredients for 4 servings:
- 1 kg pork fillet(s)
- 250 g mushrooms
- 1 tbsp butter
- 2 m.-sized onion(s)
- 2 garlic cloves
- 1 shot of sherry
- 400 ml beef broth
- 1 tbsp, leveled flour
- 1 cup of cream, approx. 200 ml
- 1 cup of sour cream, approx. 200 g
- n. B. Cheese, grated, optional
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
Peel the onions and garlic. Thinly slice the onions, chop the garlic, and sauté both in a pan with butter. When the onions are translucent, add the flour, mix briefly, and fry, then deglaze with the sherry. Add the stock, bring to a boil, and reduce over low heat until the liquid has thickened. Meanwhile, trim the pork fillet of any silverskin and fat and cut into 2-3 cm thick slices. Season the slices with salt and pepper, place them in a baking dish, and arrange the sliced mushrooms on top. Season the onion sauce with salt, pepper, and sugar, if desired. Stir in the cream and sour cream and heat through, seasoning again if desired. Pour the sauce over the meat and mushrooms. Sprinkle with grated cheese if desired. Place the casserole dish in the oven preheated to 180°C top/bottom heat and cook the dish for about 40 minutes.
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