Pork Medallions in Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pork fillet (s)
- 1 tablespoon clarified butter
- Iodized salt
- 1 onion (s) (vegetable onion)
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon paprika powder, hot pink
- 0.25 liter ¼ meat broth
- 250 g cream
- 2 tablespoon flour
- 1 tablespoon butter
- 1 small can chanterelles
- Garlic salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut pork fillet into medallions and fry in clarified butter for approx. 4 - 5 minutes on each side, remove, season with salt and pepper.
- Peel the onion and cut into cubes, set aside a tablespoon for the mushrooms. Wash and core the peppers and cut lengthways into strips. Sauté the onion and paprika in the remaining pan and season with paprika. Pour in the meat stock and cream, braise for approx. 15 minutes. Thicken the sauce with the mixed flour, season to taste. Add meat and heat for another 5 minutes.
- Sauté one tablespoon of onion in butter, add mushrooms and stew for 15-20 minutes. Season with garlic salt, salt and pepper. Serve medallions with paprika sauce and mushrooms.
- We like to eat hash browns with it.
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