50 min. total time
Ingredients for 4 portions
| 600 | g | Pork loin roast |
| 2 | pcs | small onions |
| 2 | tbsp | Oil |
| 0.5 | pcs | Bell pepper |
| 250 | ml | Beef brotd for pouring |
| 250 | g | Porcini mushrooms or mushrooms |
| 3 | pcs | Pickles |
| 125 | ml | Sour cream |
| 1 | tsp | Mustard |
| 1 | tbsp | Parsley, chopped |
Preparation
- Clean and chop the vegetables and mushrooms, as well as cutting the meat into bite-sized pieces.
- Heat some oil in a pan and briefly sauté the finely chopped onions, add the diced bell peppers and sauté. Then add the diced meat and brown on all sides. Season with salt, pepper, and a little marjoram and pour in the beef broth.
- Sauté the sliced porcini mushrooms or champignons in a little butter and add to the meat, letting it simmer. Mix the sour cream with some flour and use it to thicken the sauce.
- Finely chop the pickles and add them. Then mix with mustard and chopped parsley and season the stew with it.
Nutrition score
307
16,32 g
40,52 g
5,72 g
50 min. total time | 20 min. preparation time | 30 min. cook & rest time
