Russian pan with fillet slices and mushrooms

Name: Russian pan with fillet slices and mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Mushrooms; 4 gherkins + 1-2 tablespoons cucumber water; 2 Onions; 600 g Pork tenderloin; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 1 heaped tbsp. flour; 1/8 l White wine; 3-4 Stem(s) Thyme; 200 g Schmand; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON medium hot mustard

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Mushrooms
4 gherkins + 1-2 tablespoons cucumber water
2 Onions
600 g Pork tenderloin
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
1 heaped tbsp. flour
1/8 l White wine
3-4 Stem(s) Thyme
200 g Schmand
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON medium hot mustard

Directions

1
Clean and possibly wash mushrooms. Cut cucumbers into slices. Peel and halve onions and cut them into thin strips. Dab fillet dry and cut into thin slices.
2
Heat the lard in a large pan. Fry the fillet slices in it over high heat in portions on each side for 1-2 minutes. Season with salt and pepper. Remove.
3
Fry the onions and mushrooms in the frying fat until golden brown. Season with salt and pepper. Dust with flour and sweat lightly. Deglaze with wine and 1/8 l water, bring to the boil. Simmer for about 5 minutes while stirring.
4
Wash the thyme, dab dry and remove the leaves. Stir sour cream, stock and mustard into the sauce and bring to the boil. Heat the meat in it. Season the sauce with salt, pepper and cucumber water. Serve with rice or mashed potatoes.