Fine ribbon noodles with Jäger fillet tip cream

Name: Fine ribbon noodles with Jäger fillet tip cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Pork tenderloin (600 g); 125 g Mushrooms; 125 g Chanterelles; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3-4 Tbsp Roast stock (instant); 5 TABLESPOONS Whipped cream; 2 TABLESPOONS Cornstarch; 250 g ribbon noodles; some stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Pork tenderloin (600 g)
125 g Mushrooms
125 g Chanterelles
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3-4 Tbsp Roast stock (instant)
5 TABLESPOONS Whipped cream
2 TABLESPOONS Cornstarch
250 g ribbon noodles
some stem(s) Parsley

Directions

1
Wash the pork tenderloin and pat dry. Cut fillet into fine strips. Clean the mushrooms and chanterelles. Peel, halve and slice the onion. Heat 1 tablespoon of oil in a frying pan and fry the tips of the fillet in it at high heat.
2
Season with salt, pepper and paprika. Remove the meat and put it aside. Heat the remaining oil in the pan. Fry the onion over a high heat. Add the mushrooms and fry them. Season with salt and pepper.
3
Add meat, deglaze with 1 litre of water and cream and bring to the boil. Stir starch with 100 ml water until smooth and thicken the sauce. Simmer the shredded meat at low heat for 10-15 minutes.
4
In the meantime, put ribbon noodles in boiling salted water and cook for 5 minutes. Wash the parsley, dab dry and chop finely, except for something to garnish. Drain noodles and arrange on plates.
5
Add cream fillet tips and serve sprinkled with parsley and garnished.