Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g lean pork (pork loin)
- 1 onion (s)
- 2 cloves garlic
- 120 g chanterelles, small
- 1 bunch parsley
- 125 g cream
- 125 g sour cream
- 1 teaspoon flour
- white wine
- lemon juice
- 500 ml beef broth
- possibly soup seasoning
- Salt and pepper
- 500 g ribbon noodles, wide
Print Recipe
Pin Recipe Instructions
- Cut the meat into fine strips, season, dust a little with flour and fry quickly. Lift out the meat, then brown the onions and garlic in the fat until translucent. Add the chopped mushrooms and parsley and sauté a little, then season with salt and pepper (season with soup cubes if necessary).
- Pour the cream on top and let it boil down a little without the lid. Mix the sour cream with 1 teaspoon flour, stir into the simmering mushrooms and bring to the boil. Season to taste with a little white wine and lemon juice. Add the meat and let it steep for 5 - 10 minutes over a low heat. Adjust the consistency of the sauce with beef broth.
- To do this, cook wide ribbon noodles according to the instructions on the packet.
- Arrange and serve on plates.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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