Meat casserole \"Stroganoff\"

Name: Meat casserole \"Stroganoff\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 250 g Mushrooms; 2 Onions; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 250 g Whipped cream; 6 Gherkins (from the jar); 2 TABLESPOONS Capers (from the glass); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 50 g Parmesan cheese; 75 g Emmental cheese; some stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Pork tenderloin
250 g Mushrooms
2 Onions
2 TABLESPOONS Oil
2 TABLESPOONS Flour
250 g Whipped cream
6 Gherkins (from the jar)
2 TABLESPOONS Capers (from the glass)
7-10 Tbsp Salt
7-10 Tbsp white pepper
50 g Parmesan cheese
75 g Emmental cheese
some stem(s) Parsley

Directions

1
Rinse fillet cold and dab dry. Cut into thin strips. Clean, wash and chop the mushrooms. Peel onions and cut them into sticks. Fry meat in hot oil for about 5 minutes while turning.
2
Add mushrooms and onions and fry briefly. Dust with flour and pour on cream. Let it boil up once. Cut cucumbers into slices and add to the meat with the capers. Season with salt and pepper. Put them into an ovenproof dish. Grate cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Wash parsley, dab dry and chop.
3
Season with salt and pepper. Put them into an ovenproof dish. Grate cheese and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Wash parsley, dab dry and chop. Sprinkle over the casserole