Pork medallions à la Stroganoff

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Drain the potatoes, rinse under cold water and peel. Let the potatoes cool down for at least 2 hours, preferably overnight. Peel onions and dice them coarsely. Clean and slice the mushrooms. Cut gherkins into strips.

2. 2

   Wash pork fillets, dab dry and cut into about 12 medallions. Heat 2-3 tablespoons of oil in a large pan and fry the medallions until golden brown, turning them over. Season with salt and pepper and remove from the pan. Add 3 tablespoons of oil to the pan, briefly sauté the onions, add the mushrooms, fry them, season with salt and pepper and dust with flour. Sauté briefly and deglaze with broth and 150 g cream. Stir in mustard, bring to the boil and simmer for about 5 minutes. Meanwhile grate potatoes (approx. 600 g) roughly. Heat 20 g fat in a frying pan (bottom 23 cm Ø, top 28 cm Ø), add the grated potatoes, season with salt, pepper and nutmeg and push together to form a buffer. Fry the buffer SHORTLY, spread 10 g fat in flakes on top and drizzle with 3-4 tablespoons of cream. Wrap the pan handle with aluminium foil and place the pan on the grid. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 20-25 minutes.

3. 3

   Stir in mustard, bring to the boil and simmer for about 5 minutes. Meanwhile grate potatoes (approx. 600 g) roughly. Heat 20 g fat in a frying pan (bottom 23 cm Ø, top 28 cm Ø), add the grated potatoes, season with salt, pepper and nutmeg and push together to form a buffer. Fry the buffer SHORTLY, spread 10 g fat in flakes on top and drizzle with 3-4 tablespoons of cream. Wrap the pan handle with aluminium foil and place the pan on the grid. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 20-25 minutes. Add the gherkin to the Stroganoff sauce, stir in and season to taste with 6-7 tablespoons of gherkin stock, salt, pepper and sugar. Add medallions to the sauce and heat up. Wash parsley, shake dry and cut into strips except for a little to garnish. Slide the Rösti out of the pan, cut into quarters and arrange on plates with the pork medallions. Sprinkle with parsley and garnish

4. 4

   Add the gherkin to the Stroganoff sauce, stir in and season to taste with 6-7 tablespoons of gherkin stock, salt, pepper and sugar. Add medallions to the sauce and heat up. Wash parsley, shake dry and cut into strips except for a little to garnish. Slide the Rösti out of the pan, cut into quarters and arrange on plates with the pork medallions. Sprinkle with parsley and garnish

Nutrition Facts

KCAL
660 kcal

CARBS
39 g

FATS
37 g

PROTEINS
42 g