Summary

Ingredients

• 500 g pork fillet (s)
• 1 zucchini
• 3 medium carrot (s)
• 2 large onions
• 500 g mushrooms
• 2 cloves garlic, peeled and pressed
• 1 piece (s) ginger root, about the size a thumb-tip
• 2 pinches curry paste, red
• 3 tablespoon tomato paste
• 1 cup bouillon
• 2 tablespoon spread, e.g., Brunch Paprika Chili
• 1 cup sour cream
• 1 cup crème fraîche
• 2 tablespoon honey, (blossom honey)
• 1 dash soy sauce
• Wine, white
• salt
• Pepper, coarsely ground

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Instructions

1. Sear the fillet in one piece in a large pan on both sides for about 2 minutes. Season with salt and coarse pepper and wrap in aluminum foil. Cook in the oven for approx. 15 minutes at 150 °.
2. Slice the mushrooms and cut the onions into half rings and fry them together in the frying fat of the meat. Add the garlic, tomato paste and two tips of the curry paste and season with salt and pepper. Roast everything well and then deglaze with a dash of white wine.
3. Chop the zucchini and carrots as desired, peel and grate the ginger and add everything to the pan. Fry the whole thing until most of the liquid has disappeared. Then deglaze with a cup of bouillon and add sour cream, crème fraîche and brunch. Stir well and bring to the boil briefly.
4. Finally add the honey and season with a good dash of soy sauce. If the sauce gets too thick for you, you should extend it with bouillon or a little wine.
5. Remove the meat from the foil, cut into medallions and add to the pan. Let everything steep again for a few minutes.
6. We like dumplings or spaetzle best with it.
7. Tip:
8. The vegetables can vary, e.g., with paprika. We usually follow the offer prices.