Pork fillet and cream goulash with morels
easy
60 mins
60 mins
Ingredients
- 1 pack of (10 g) dried pointed morels
- 250 g Shallots
- 2 (approx. 200 g) medium-sized carrots
- 3 Pork fillets (600-750 g)
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/4 l dry white wine
- 1/4 l clear soup
- 200 g Whipped cream
- 1 (approx. 20 g) heaped tbsp. flour
- 250–300 g Pappardelle noodles (wide ribbon noodles)
- 1/2 Pot of chervil
Directions
- 1
Wash morels thoroughly and put them in a bowl with 1/4 litre of cold water. Leave to soak for at least 3 hours. Put shallots in a pot, cover with water and bring to the boil. Simmer at low heat for about 2 minutes, pour shallots onto a sieve, rinse under cold water and peel. Peel, wash and cut carrots into small cubes. Cut the fillet into slices about 1 cm thick. Cut large slices in half
- 2
Heat clarified butter in a large, tall frying pan, fry the fillet slices in 2 portions while turning them. Season with salt and pepper and remove from the pan. Stir-fry the shallots and carrots lightly in hot frying fat and season with salt and pepper. Add morels with the soaking water, white wine and stock. Bring to the boil, cover and braise over medium heat for about 15 minutes.
- 3
Stir cream and flour until smooth and after about 15 minutes add to the stew stock. Simmer again for another 5 minutes, stirring from time to time. Put the noodles in plenty of boiling salted water and cook according to the instructions on the packet. Season the sauce with salt and pepper, add the pork fillet to the sauce, bring to the boil briefly and warm up for 2-3 minutes in the hot sauce. Wash the chervil, shake dry and pluck off the leaves. Arrange pork fillet and cream goulash and noodles on plates. Sprinkle with chervil leaves and garnish
- 4
waiting time approx. 2 1/4 hours
Nutrition Facts
720 kcal
60 g
29 g
45 g
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