Pork Medallions in Onion Curry Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s) or pork schnitzel, 2 - 3 cm thick
- 750 g onion (s)
- 1 medium tomato (s)
- 1 teaspoon curry
- 1 tablespoon flour
- 200 g whipped cream
- 2 teaspoons broth, clear, instant
- 0.5 ½ bunch parsley
- 2 tablespoons oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into 2 - 3 cm thick slices (quarter the schnitzel). Heat the oil in a pan and brown the meat on both sides. Season with salt and pepper, remove.
- Peel the onions and cut into wedges. Fry in the frying fat, turning, for about 8 minutes. Clean, wash and dice the tomato. Dust the onions with curry and flour and sauté briefly. Deglaze with cream and 300 ml of water while stirring. Stir in the broth and bring to the boil briefly. Season the sauce with salt and pepper.
- Place medallions in an ovenproof dish and pour sauce over them. Then sprinkle with diced tomatoes and bake in a preheated oven (200 ° electric stove, 175 ° convection, gas: level 3) for about 20 minutes.
- Wash and finely chop the parsley, set aside a few leaves for the garnish. Sprinkle everything with the chopped parsley and garnish with leaves.
- This goes well with potato croquettes and a green salad.
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