Fillet tip goulash in mushroom cream

Name: Fillet tip goulash in mushroom cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 400 g Mushrooms; 2 medium-sized onions; 400 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 g Whipped cream; 1-2 TEASPOONS clear instant broth; 3 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon juice; 1/2 potty Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Pork tenderloin
400 g Mushrooms
2 medium-sized onions
400 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 g Whipped cream
1-2 TEASPOONS clear instant broth
3 TABLESPOONS sauce thickener
7-10 Tbsp Lemon juice
1/2 potty Chervil

Directions

1
Wash the meat, dab dry and cut into thin slices. Clean the mushrooms, wash if necessary and cut in half depending on size. Peel and finely chop the onions. Cook the pasta in boiling salted water for 8-10 minutes until al dente.
2
Heat the oil in a frying pan. Fry the meat in portions. Season with salt and pepper and remove. Fry the mushrooms in the frying fat for about 5 minutes. Season with salt and pepper. Fry the onions briefly.
3
Add all the meat. Deglaze with just under 400 ml of water and cream. Bring to the boil, stir in stock. Bind goulash with sauce thickener slightly and simmer for about 1 minute. Season to taste with salt, pepper and lemon juice.
4
Wash the chervil and, except for something to garnish, pluck the leaves from the stems. Sprinkle over the goulash. Drain the noodles. Arrange everything. Decorate with the rest of the chervil. Green salad tastes good with it.