Spanish fillet stew à la Reserva

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 3 yellow bell peppers
• 3 red bell peppers
• 500 g mushrooms
• 3 onions, red
• 3 garlic
• Cayenne pepper
• 250 ml red wine, Spanish (Reserva)
• 125 ml cream
• 2 cubes of stock (gravy)
• Salt and pepper, white
• 200 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly sear the pork fillet in olive oil (best in a casserole dish). Add the crushed garlic cloves, diced onions, and the spices (cayenne pepper, pepper, and salt). Gradually add the fairly diced bell peppers (red and yellow) and the sliced ​​mushrooms, and sauté everything for about 15 minutes over medium heat. Then deglaze with 250 ml of Spanish red wine. We prefer a Spanish Gran Reserva (dry), which we also serve with the meal. Now add 2 cubes of gravy and about 200 ml of water. Stir everything well and sauté for another 10 minutes. Finally, add about 125 ml of cream. Season with salt and pepper, if desired. I like to serve this with baguettes and a crisp iceberg lettuce with cream dressing.