Spanish Fillet Pot À La Reserva
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)
- 3 bell pepper (s), yellow
- 3 red pepper (s)
- 500 g mushrooms
- 3 onion (s), red
- 3 garlic
- Cayenne pepper
- 250 ml red wine, Spanish (Reserva)
- 125 ml cream
- 2 cubes broth (gravy)
- Salt and pepper, white
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Briefly fry the pork fillet in olive oil (preferably in a casserole). Add the crushed garlic cloves, diced onions and the spices (cayenne pepper, pepper and salt). Gradually add the peppers (red and yellow) cut into not too small cubes and the mushrooms cut into strips and cook everything for about 15 minutes on medium heat. Then deglaze with 250 ml Spanish red wine. We prefer a Spanish Gran Reserva (dry), which we also serve with our meals.
- Now 2 cubes of gravy and approx. 200 ml of water are added. Stir everything well and stew for another 10 minutes. Finally add approx. 125 ml of cream. Possibly add salt and pepper to taste.
- I prefer to serve them with white bread and a crunchy iceberg lettuce with a cream dressing.
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