Pork with carrot and mushroom sauce

Recipe from: 2/23/1989 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    kg
    pork fillets
  • salt
  • pepper
  • oil for frying
  • 250
    g
    fresh mushrooms
  • 300
    g
    frozen baby carrots
  • 200
    ml
    white wine
  • 250
    ml
    chicken stock
  • 3
    ml
    origanum
  • 10
    ml
    cornflour
  • 50
    ml
    fresh cream
 

Method

 
Cut the pork fillet into slices and season to taste with salt and pepper. Heat a little oil in a pan and fry the meat. Remove from the pan and drain on paper towelling. Fry the whole mushrooms in the same oil and remove from the pan. Return the meat to the pan, and add the carrots, wine, chicken stock and origanum. Reduce the heat and simmer for another 5 minutes. Remove the meat and vegetables from the pan. Mix the cornflour with a little cold water and add to the sauce in the pan. Stir continuously until the sauce begins to thicken and is cooked. Remove the pan from the heat and stir in the cream. Return the meat and vegetables to the pan and heat through. Serve immediately.
 

Read more on: pork  |  shallow-fry
 

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