Sliced ​​meat with mushrooms in cream cheese sauce

Ingredients for 2 servings:

• 300 g pork (fillet or lobster), alternatively poultry
• 300 g mushrooms (preferably brown)
• 1 m.-sized onion(s)
• 2 spring onions
• 200 ml vegetable broth (instant)
• 100 ml cream (15% fat)
• 100 g cream cheese with herbs, reduced fat
• 100 g cocktail tomatoes or mini tomatoes
• oil
• e.g. salt and pepper
• Paprika powder
• Garlic
• Mustard
• chili
• possibly cornstarch or sauce thickener

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

light feast on spaetzle with fresh salad

Cut the meat into suitably sized strips/pieces. If you like it spicier/spicier, you can make a marinade from the spices and a little oil and marinate the strips for 1-2 hours before frying. Peel and chop the onion, clean and quarter the mushrooms and cherry tomatoes, and clean and slice the spring onions. Fry the strips in hot oil for about 3 minutes and then remove. Sauté the onion in the frying fat, then add the mushrooms and spring onions, cook briefly and season lightly with salt and pepper. Deglaze with the vegetable stock and cooking cream and bring to a boil. Stir in the cream cheese, add the tomatoes and strips. Heat until hot and season again, adding herbs if desired. If the sauce is too thin, you can thicken it with a little cornstarch or sauce thickener. It’s a fairly light dish and tastes delicious with spaetzle and a fresh salad.