Filetragout with mushrooms

Name: Filetragout with mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 500 g Mushrooms; 500 g Pork tenderloin; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sweet paprika; 1 Bay leaf; 2 TABLESPOONS Flour; 300 g ribbon noodles; 200 g Sweet peas; 100 g Whipped cream; 1 TABLESPOON Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The time-saving alternative to goulash: Tender filet only needs to braise briefly

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
500 g Mushrooms
500 g Pork tenderloin
2-3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sweet paprika
1 Bay leaf
2 TABLESPOONS Flour
300 g ribbon noodles
200 g Sweet peas
100 g Whipped cream
1 TABLESPOON Lemon juice

Directions

1
Peel and finely dice the onions. Clean, wash and halve the mushrooms. Wash the meat, dab dry and cut into cubes. Heat oil in a roasting pan. Fry the meat in it while turning it. Season with salt, pepper and paprika. Take out. Sauté the mushrooms in hot frying fat while turning. Add onions and bay leaf and fry briefly.
2
Add the meat to the mushrooms. Dust everything with flour and sauté briefly. Deglaze with 3⁄4 l water, bring to the boil and braise covered for about 20 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, clean and wash the mangetouts, add to the ragout and cook for about 5 minutes. Refine ragout with cream. Season to taste with salt, pepper and lemon juice. Serve everything.