Summary

Ingredients

• 300 g pork fillet (s)
• 250 g mushrooms, fresh
• 2 onions)
• some parsley
• some chives
• 1 cup whipped cream
• 5 tablespoon wine, lovely
• 1 teaspoon herbs the Provènce
• 1 teaspoon marjoram
• 1 teaspoon chili powder
• olive oil
• Meatsoup
• salt and pepper

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Instructions

1. Cut the pork fillet into small slices, fry in olive oil (no frying fat), then remove and set aside. Dice the onions, sauté until translucent, then add the mushrooms. Fry everything until the liquid has been removed. Now deglaze with meat stock and wine and let everything simmer for about 5 minutes. When the liquid has been absorbed, add the whipped cream with the meat and let it sizzle for another 5 minutes. If you like, add another shot of wine, depending on the consistency of the sauce, mix in the Provénce herbs at the end with salt and pepper (fresh) and season a little.
2. Goes well with spaetzle, potatoes or rice.