WOW !!! Swiss (Zurich) Pork with Mushroom Cream Sauce
300 gr Pork Filet (Originally Veal was used but I
cannot taste Difference lol)
100 Gr Button mushrooms - thinly sliced
2 Sprigs Thyme
100 Gr Butter (I used salted)
1 White onion Finely Chopped
1 Tbsp AP Flour
1 Port stock cube
300 ml Cream (I use whipping but any is good)
300 ml Water
1 Teaspoon Paprika
Zest from 1 Lemon
Black Pepper to Taste - I love ALOT :)
StepsPut the butter into a Frying Pan on High heat once melted add the Thyme and let the butter absorb the flavours then add onion and fry until slightly Golden but NOT browned
Slice the pork about 1 cm thick lay on a board and cover with Cling film - drop a few drops of water on top (Chef Trick) and hit with a meat hammer or and large pan or anything to make into about 0.5cm thick - you want to be able to cook the meat in about 1-2 minutes but must be thin !
Add the mushrooms to the pan and cook for about 2 mins until start to soften then add 1 Tbsp Ap Flour by Sprinkle over the Mixture - stir then add the water and the stock cube and the paprika - the sauce should become quite thick. Now I remove the stems of the Thyme using tongues.
Add the cream and everything should be bubbling - I sometimes add more water if sauce to thick as you want it slightly runny when you serve - quickly add the bashed pork and stir - I cook for no more then 2 mins then remove from the heat. let it rest in the pan for another 2 mins then Serve.
Normally serve with Fried Grated potatoes or rice - but I did with Steak fries as I was hungry :)
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