A Swiss recipe, ‘”the way Lydia used to cook”. – Serves 6.
Pork filet “tenderloin” 500-750 g
1/2 onion, chopped
3 cloves of garlic, minced
20 g dried morels (mushrooms)
50 ml white wine (dry)
1 tbsp cornstarch
1 tbsp chicken bouillon
50 ml. cream (35 %)
50 g butter
2 tbsp flour
Salt, pepper and paprika according to your taste
- Method Soak mushrooms in hot water for a minimum of one hour and set aside.
- Remove silver skin from meat, cut into cubes of 3 x 2 x 2 cm.
- In a bowl dissolve cornstarch and bouillon in white wine, stirring well, and set aside.
- dust meat with flour and set aside.
- Drain soaked mushrooms and chop, then set aside.
- In a frying pan melt butter (medium heat), then add onions and garlic. Stir-fry until golden.
- Add meat and mushrooms, stir-fry for 2-3 minutes maximum, so meat stays tender.
- Then add ‘wine/bouillon-cornstarch’ mixture, let simmer for 5 minutes, stirring occasionally.
- Add cream and seasoning, stir and serve.
Superb ! – ‘Roesti’ Swiss potato dish goes well with this and also a mixed salad, if you like.
This recipe donated by Montreal-Lakeshore Rotarian, Heinz Ritter