Summary

Ingredients

• 2 piece (s) pork loin (s), whole
• salt and pepper
• 1 tablespoon tomato ketchup
• 2 cups sweet cream
• 1 tablespoon, leveled flour, to bind
• 5 medium onion (s)
• 1 can mushrooms (heads)
• Fat, for frying

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Instructions

1. First cut the pork loin into slices and then into strips and fry very hot with fat. This is important because later the sauce tastes all the more intense when there are roasted aromas. Then salt and pepper and dust the flour over it.
2. At the same time, steam the onions cut into strips in another pan and then add to the meat. Let simmer for a few minutes with the ketchup, the cream and possibly more seasoning. Finally add the mushroom heads and let them get hot. If the sauce is a little too thick, you can add a little more water. The sauce has a very nice, light brown color.
3. This goulash of the noble kind is definitely guestable, goes quickly and tastes very good with spaetzle.