Cream goulash with figs

Name: Cream goulash with figs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Onions; 1 collar Spring onions; 500 g Mushrooms; 600 g Pork tenderloin; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 30 g Butter or margarine; 1 TABLESPOON Flour; 200 ml Vegetable broth (instant); 5 TABLESPOONS White wine; 1/2 TEASPOON dried tarragon; 150 g Whipped cream; 7-10 Tbsp green pepper from the jar; 150 g Fresh cream; 3-4 ripe figs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Onions
1 collar Spring onions
500 g Mushrooms
600 g Pork tenderloin
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
30 g Butter or margarine
1 TABLESPOON Flour
200 ml Vegetable broth (instant)
5 TABLESPOONS White wine
1/2 TEASPOON dried tarragon
150 g Whipped cream
7-10 Tbsp green pepper from the jar
150 g Fresh cream
3-4 ripe figs

Directions

1
Onions peel and cut into slices. Clean and wash spring onions and cut them into pieces of about 3 cm. Clean the mushrooms, wash them if necessary, drain them well and cut them into halves or quarters depending on their size. Clean, wash, dab dry and cut into 8-12 small medallions. Fry on both sides in 2 tablespoons of hot oil. Remove from the pan and season with salt and some pepper.
2
Add 2 more tablespoons of oil to the frying fat. Fry the onions for about 10 minutes, turning them over. Add spring onions and fry briefly. Take out all onions. Fry the mushrooms in the remaining oil in the pan. Season with salt and pepper and remove with a spatula. Melt the fat in the frying oil. Sauté the flour in it until golden brown. Deglaze with broth. Add white wine and bring to the boil. Stir in tarragon, cream, drained Pfefr and crème fraîche and let simmer for about 2 minutes.
3
Melt the fat in the frying oil. Sauté the flour in it until golden brown. Deglaze with broth. Add white wine and bring to the boil. Stir in tarragon, cream, drained Pfefr and crème fraîche and let simmer for about 2 minutes. Season to taste with salt and some pepper. Wash and quarter the figs. Fill mushrooms, meat and all onions into a large (1 3/4 - 2 litres capacity) casserole dish. Pour sauce over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for another 15-20 minutes. Serve with fine ribbon noodles garnished with chives
4
Season to taste with salt and some pepper. Wash and quarter the figs. Fill mushrooms, meat and all onions into a large (1 3/4 - 2 litres capacity) casserole dish. Pour sauce over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for another 15-20 minutes. Serve with fine ribbon noodles garnished with chives