Summary

Ingredients

• 4 shallot (s)
• 2 cloves garlic)
• 1 bunch parsley
• 250 g mushrooms, small
• 2 pork fillet (s), 300 g each
• 3 tablespoon oil
• salt and pepper
• 1 tablespoon tomato paste
• 0.5 teaspoon ½ paprika powder, noble sweet
• 0.5 teaspoon ½ curry
• 2 teaspoons gravy, instant
• 1 tablespoon sauce thickener, lighter
• 100 g crème fraîche
• 5 tablespoon Baileys Irish Cream
• 1 chilli pepper (s), red

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Instructions

1. Peel and finely dice shallots and garlic. Wash the chilli pepper, score lengthways and remove the core. Then cut finely. Wash the parsley and chop except for something to garnish. Clean and quarter the mushrooms. Wash the meat and pat dry.
2. Fry in the hot oil in a pan for 10-15 minutes. Take out and season. Wrap in aluminum foil and place in the oven at 100 degrees. Sweat the mushrooms in the hot frying fat. Fry the shallots and garlic briefly.
3. Stir in tomato paste, chilli and parsley, except for something to sprinkle, and sauté briefly. Season with salt, pepper, paprika and curry. Deglaze with 250 ml water, bring to the boil. Stir in the gravy and simmer for 2 - 3 minutes. Stir in the sauce thickener, creme fraiche and Baileys. Bring everything to the boil briefly.
4. Cut the meat into slices and arrange everything. Garnish with the rest of the parsley. Broccoli and carrot vegetables and duchess potatoes or croquettes go well with this.