Pepper Cream – Sirloin from Oven
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 pork loin (s), not too thin
- 2 glasses mushrooms, possibly halved
- 400 g mushrooms, fresh
- 16 slices bacon, or ger. Bacon, thinly sliced
- salt and pepper
- dill
- parsley
- 2 teaspoons curry powder
- 2 teaspoons paprika powder
- 700 g whipped cream, or cremefine
- 1 cube beef broth
- 200 ml red wine
- Pepper, greener, from the glass
Print Recipe
Pin Recipe Instructions
- Cut and fry fresh mushrooms, fry the mushrooms from the glass as well.
- Cut the sirloin into 16 approx. 3-4 cm thick slices, wrap with bacon and fry. Then place them side by side in a roasting pan with a lid. Spread the mushrooms over the top and season well with freshly ground pepper and season with salt. Pour the chopped parsley and dill over the mushrooms. Mix the cream with the stock cube, curry, paprika, pickled pepper and red wine and pour into the roaster.
- Cover and simmer for approx. 40 minutes in the oven (fan oven 150 degrees). Then simmer openly for another 30 minutes.
- Serve garnished with parsley and dill.
- It goes well with croquettes and a green salad.
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