Pepper fillet goulash in cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and chop the onion. Clean, clean and slice the mushrooms. Wash and clean the chanterelles. Crush peppercorns in a mortar. Wash pork fillets, dab dry and cut into bite-sized slices. Heat 1 tablespoon of clarified butter in a large pan.

2. 2

   Fry 1/4 to 1/3 of the fillet slices briefly and thoroughly while turning. Season with a little salt and crushed pepper, place on a plate and set aside. Measure out 1 litre of water. Deglaze the roasting set with approx. 150 ml water, bring to the boil briefly and place in a bowl. Wipe pan dry with kitchen paper. Fry the rest of the meat in the same way. Heat 4-5 tablespoons of clarified butter in a roasting pan. Sauté onions in it. Add the mushrooms and chanterelles and fry gently while turning. Season with salt and pepper, dust with flour and deglaze with the frying stock, remaining water and cream. Bring the sauce to the boil and simmer for 4-5 minutes while stirring.

3. 3

   Fry the rest of the meat in the same way. Heat 4-5 tablespoons of clarified butter in a roasting pan. Sauté onions in it. Add the mushrooms and chanterelles and fry gently while turning. Season with salt and pepper, dust with flour and deglaze with the frying stock, remaining water and cream. Bring the sauce to the boil and simmer for 4-5 minutes while stirring. Prepare spaetzle in boiling salted water according to package instructions. Add fillet to the cream sauce and simmer for another 1 minute. Season finished goulash with salt and pepper. Garnish with marjoram leaves and sprinkle on top. Add the spaetzle

4. 4

   Prepare spaetzle in boiling salted water according to package instructions. Add fillet to the cream sauce and simmer for another 1 minute. Season finished goulash with salt and pepper. Garnish with marjoram leaves and sprinkle on top. Add the spaetzle

5. 5

   With 10 people:

Nutrition Facts

KCAL
580 kcal

CARBS
40 g

FATS
30 g

PROTEINS
37 g