Pork Fillet in Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 50 g veetable fat
- 200 g mushrooms, fresh
- 10 g wheat flour
- 125 ml water
- 125 ml white wine, dry
- 150 g sour cream
- 1 teaspoon mustard
- 1 tablespoon Worcestershire sauce
- 20 g cheese (Emmentaler)
- Herbs, to taste
- salt and pepper
- 1 packet spaetzle
Print Recipe
Pin Recipe Instructions
- Cooking spaetzle.
- Cut the meat into 2.5 cm thick slices. Fry with fat in a pan, season with salt and pepper. Put in a greased baking dish.
- Cut the mushrooms into slices and fry in the roasting fat, season, dust with flour and let brown. Add water and wine, heat while stirring, mix in cream and season with mustard and sauce. Pour over the meat, sprinkle with cheese and cook in the oven at 220 degrees for 15 minutes.
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