Pork Medallions in Mushroom Sauce
A German Comfort Dish!
Servings: 4 people
Ingredients
- 500 g Pork Medallions (cut into 2 inches height each piece)
- 800 g Champignons, sliced
- 2 Tablespoons Vegetable oil
- 2 Medium-sized onions, diced
- 3 Garlic cloves, minced
- 2 Tablespoons White flour
- 400 g Cooking cream
- 1 Tablespoon Vegetable bouillon
- 1 cup Water (boiling)
- 1 teaspoon Worchester sauce
- Salt and black pepper to taste
- 2 Tablespoons Fresh Parsley, chopped
- 200 g Shredded cheese
Instructions
- Start by pre-heating the oven at 350°F (180°C).
- In a deep pan on medium-high heat, add 1 tablespoon of oil. Add salt and black pepper to the pork and once it is hot, add them to the pan. Cook for 2 minutes.
- Turn and cook for another 2 minutes. Remove it and reserve.
- In the same pan, add another tablespoon of oil. Add the onion. Stir fry it for about 2 minutes. Add the garlic and cook it for another minute.
- Add the mushrooms and reduce the heat to medium. Cook it for about 8-10 minutes.
- Add the flour. Mix it well.
- Add the vegetable bouillon and the boiling water and the cooking cream. Mix it well and cook it for about 5 minutes, until the sauce is a bit more creamy. Adjust the salt and pepper as per taste. Add the parsley at the end and mix it well.
- In a baking tray (that is deep), add the pork medallions first.
- Then add the mushroom sauce to cover it.
- On top, add the shredded cheese. Place it in the pre-heated oven for 25 minutes, uncovered.
- Remove it from the oven.
- Serve it on top of rice or noodles (preferably spätzle) and a side of salad.
