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.