Fillet Pan Puszta Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s)
- 1 small bell pepper (s), red
- 1 small bell pepper (s), yellow
- 3 onion (s)
- 1 jar mushrooms, cut
- 1 small Can corn
- 1 carrot (s)
- 300 g peas, frozen
- 1 glass paprika sauce Hungarian style
- 1 cup cream
- 2 small peppers, finely chopped
- 0.5 tube ½ tomato paste
- a bit salt
- some pepper
- some chili powder
- some oil for frying
Print Recipe
Pin Recipe Instructions
- First clean the peppers and cut into strips. Peel and cut the onions into eighths. Clean the carrot and cut it into slices. Drain the corn and mushrooms.
- Cut the pork fillet into approx. 1.5 cm thick slices. Fry the meat on both sides in hot oil and then keep warm.
- Cook the paprika strips and onions in the fat of the pork tenderloin. Then add the mushrooms, corn, carrot slices and frozen peas and fry for a few minutes. Then add the fillet pieces to the vegetables. Add the paprika sauce and the cream. Mix well and bring to the boil. Season to taste with tomato paste, pepperoni and chilli powder and then let it steep for another 30 - 60 minutes at a low temperature.
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