Pork Ragout with Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- 225 g mushrooms
- 225 g shallot (s)
- 1 tablespoon oil (olive oil)
- 225 g butter
- 125 ml wine, white, dry or meat broth
- 4 tablespoon crème fraîche
- salt
- Black pepper
- Chervil or parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized cubes, clean and halve the mushrooms, peel and halve the shallots. Heat the oil in a pan or wok, fry the meat all over, then remove it and keep warm.
- Heat the butter in a pan or wok, steam the mushrooms and shallots in it for approx. 5 minutes. Pour in white wine and reduce to half over high heat. Reduce the heat, add the meat and stir in the creme fraiche. Then simmer for 10-15 minutes. Season with salt and pepper. Sprinkle the ragout with chervil and serve.
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