Summary

Ingredients

• 1 pork fillet (s)
• 3 bell peppers, preferably colored
• 100 g chilli pepper (s), fresh, from entle to hot
• 100 g hot peppers, fresh
• 3 tablespoon, heaped paprika pulp
• 100 g mushrooms (mushrooms), fresh
• 1 handful porcini mushrooms, dried
• 2 onions)
• Garlic cloves)
• 300 ml poultry stock
• 3 tablespoon, heaped sauce powder for gravy
• 75 g butter
• olive oil
• 1 tablespoon paprika powder, noble sweet
• salt and pepper

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Instructions

1. Remove the tendons from the pork tenderloin, quarter lengthways and cut into finger-thick pieces. Season the pork tenderloin with salt and pepper, then fry briefly with a little oil and set aside.
2. Clean the vegetables, remove the inner skins and seeds from the bell peppers, chillies and peppers and cut into small pieces. Peel the onion and cut into large pieces. Finely dice the garlic.
3. Clean the mushrooms and cut into thin strips, meanwhile let a large pan with the butter and olive oil get hot. Then fry the mushrooms first, then fry the cleaned vegetables, the dry mushrooms and the paprika pulp, season with salt and pepper as desired. If you like the peppers crisp, you can add them later.
4. Then deglaze with the stock, bring to the boil and add the meat. Add the gravy powder and stir in. Let everything simmer over low heat for about 40 minutes with the lid on.
5. If you don`t want it too spicy, you can also use mild chilli, but in my opinion 100 g are necessary to achieve a fruity note. The hot peppers could also be left out, but I like to use them.
6. I also have pasta, rice or bread dumplings and a nice crunchy leaf salad.