Summary

Ingredients

• 300 g pork (fillet or lobster), alternatively poultry meat
• 300 g mushrooms, (preferably brown)
• 1 medium onion (s)
• 2 spring onion (s)
• 200 ml vegetable stock, (instant)
• 100 ml cream, ((cooking 15% fat)
• 100 g cream cheese with herbs, reduced fat
• 100 g cocktail tomatoes or mini tomatoes
• oil
• salt and pepper
• Paprika powder
• garlic
• mustard
• chili
• possibly cornstarch or sauce thickener

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Instructions

1. Cut the meat into suitable sized strips / pieces. If you like it more piquant / spicy, you can make a marinade from the spices and a little oil and marinate the shredded meat 1-2 hours before frying.
2. Peel and chop the onion, clean and quarter the mushrooms and cocktail tomatoes, clean the spring onions and cut into rings.
3. Fry the strips in hot oil for about 3 minutes and remove. Sear the onion in the frying fat, then add the mushrooms and spring onions, fry briefly and season lightly with salt and pepper. Deglaze with the vegetable stock and cooking cream and bring to the boil.
4. Stir in cream cheese, add tomatoes and shredded meat. Let it get hot and season again, possibly adding herbs. If the sauce is too thin for you, you can thicken it with a little corn or a sauce thickener.
5. Is a very light dish and tastes delicious on spaetzle and with a fresh salad.