Tenderloin goulash

Name: Tenderloin goulash
Cook time: 35 min
Total time: 35 min
Yield: 11
Ingredients: 1.2 kg Pork tenderloin; 500 g Mushrooms; 300 g streaky smoked bacon; 300 g small, round shallots; 4 TABLESPOONS Oil; 75 g Flour; 250 ml dry white wine; 3 TABLESPOONS Instant clear broth; 2 TEASPOONS dried thyme; 250 g Whipped cream; 150 g Fresh cream; 7-10 Tbsp Parsley and thyme

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 11

1.2 kg Pork tenderloin
500 g Mushrooms
300 g streaky smoked bacon
300 g small, round shallots
4 TABLESPOONS Oil
75 g Flour
250 ml dry white wine
3 TABLESPOONS Instant clear broth
2 TEASPOONS dried thyme
250 g Whipped cream
150 g Fresh cream
7-10 Tbsp Parsley and thyme

Directions

1
Dab meat dry. Cut the tips into slices. Halve the rest of the fillet lengthwise and cut into slices. Clean and grate mushrooms and cut into thick slices. Dice bacon.
2
Peel shallots, cut larger ones in half. Heat the oil, leave the bacon crisp and remove. Fry the meat in the frying fat in portions on both sides, remove. Add shallots and mushrooms to the cooking fat and fry for 2-3 minutes. Dust with flour and sauté briefly. Add 1 litre of water and wine while stirring, bring to the boil once. Stir in broth and thyme. Let simmer for 6-8 minutes. Add bacon, meat, cream and crème fraîche, bring to the boil.
3
Add 1 litre of water and wine while stirring, bring to the boil once. Stir in broth and thyme. Let simmer for 6-8 minutes. Add bacon, meat, cream and crème fraîche, bring to the boil. Season to taste with salt and pepper. Serve garnished with thyme and parsley