Summary

Ingredients

• 500 g roast pork (back)
• 400 g mushrooms
• 500 ml vegetable broth, or beef broth
• 200 ml cream
• 200 ml red wine
• 1 large vegetable onion (s)
• 1 tablespoon soy sauce
• 1 clove garlic
• 2 medium carrot (s)
• 2 tablespoon tomato paste
• 1 tablespoon parsley
• 1 tablespoon chives
• 1 shot sherry
• salt
• pepper

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Instructions

1. Cut the pork salmon into fine strips. Heat the oil in a pan and sear the meat with salt and pepper until it is browned.
2. Peel the carrots and cut into cubes, wash the mushrooms, pat dry and cut into slices. Heat oil in a pan. Add the carrots and fry. At the same time, peel the onion and cut into crescents or rings and add to the carrots. After about 2-3 minutes add the mushrooms and fry them briefly. Add 2 tablespoons of tomato paste and sauté briefly. Then deglaze with red wine. Add the sherry, cream and broth. Add the spices and the squeezed garlic and let it boil down until it has the desired color. If necessary, add more water and let it boil down again.
3. At the end, season again to taste and serve hot with the meat and with potatoes or rice.
4. Tip:
5. The mushroom and vegetable sauce is also tasty without meat.