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عربPork medallions in creamy mushroom sauce
6 servings35 min
Pork fillet - 900 gr, Champignons - 300 gr, Onions - 1 pc., Cream - 400 ml, Wheat flour - 2 tea liters, Soy sauce - 2 tea liters, Salt - to taste, Ground black pepper - to taste
6 servings35 min
Pork fillet - 900 gr, Champignons - 300 gr, Onions - 1 pc., Cream - 400 ml, Wheat flour - 2 tea liters, Soy sauce - 2 tea liters, Salt - to taste, Ground black pepper - to taste
How to make pork medallions in creamy sauce? Cut the film-peeled tenderloin into medallions. Their thickness should not exceed 1. 5 centimeters. Finely chop the onions into cubes and the mushrooms into plates. 
Fry the medallions on both sides until tender. Put on a dish under foil so that they do not cool. 
Make the sauce. Fry the onions in a pan for about 4 minutes. Add the mushrooms to the onion and fry for a further 5 minutes. Then add the flour and fry for about 1 more minutes. 
Pour cream and soy sauce into the mixture, salt, pepper. Cook, stirring, until lightly thickened. 
Serve the pork medallions with the creamy sauce to the table. 