Filet goulash with mushrooms

Name: Filet goulash with mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1.5-1.8 kg Pork tenderloin; 500 g Mushrooms; 200 g streaky smoked bacon; 300 g scalogni o piccoli; 7-10 Tbsp Onions; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 heaped Tbsp Flour; 1/4 l dry white wine; 250 g Whipped cream; 4-5 Tsp clear soup; 2 TEASPOONS dried thyme; 100 g Fresh cream; 7-10 Tbsp parsley and possibly thyme

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1.5-1.8 kg Pork tenderloin
500 g Mushrooms
200 g streaky smoked bacon
300 g scalogni o piccoli
7-10 Tbsp Onions
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 heaped Tbsp Flour
1/4 l dry white wine
250 g Whipped cream
4-5 Tsp clear soup
2 TEASPOONS dried thyme
100 g Fresh cream
7-10 Tbsp parsley and possibly thyme

Directions

1
Dab the fillet dry and halve it lengthwise. Cut into thin slices. Clean, wash and slice the mushrooms. Dice bacon. Peel shallots and halve if necessary.
2
Fry the bacon in 1 tablespoon of hot oil and remove. Heat 2-3 tablespoons of oil in the frying fat. Sauté meat in it in portions. Season with salt and pepper and take out. Then fry shallots and mushrooms for 2-3 minutes. Dust with flour and sauté briefly. Deglaze with 1 1/4 l water, wine and cream, bring to the boil. Stir in broth, thyme and simmer for about 5 minutes. Stir more often
3
Add bacon and meat and heat. Refine with crème fraîche. Season to taste, arrange and garnish