Fillet of pork with creamy mushroom sauce

serves 4 – 30 minutes

  • 30 ml olive oil
  • 3 fillets of pork, cut into 3 cm slices
  • 2 onions, halved and cut into wedges
  • 2 cloves of garlic, finely chopped
  • 400 g mushrooms, halved
  • 10 ml smoked paprika
  • 250 ml cream
  • salt and freshly ground black pepper
  • handful of fresh basil leaves
  • 30 ml cornflour
  • 100 ml water

Heat olive oil in a pan. Cook meat for about 8 minutes until browned. Add onions and garlic and cook until soft. Add mushrooms, paprika and cream. Season with salt and black pepper. Bring to the boil and cook swiftly, uncovered, for 15 minutes. Add basil. Combine cornflour and water and add. Keep stirring until the sauce is nicely thickened. Serve with rice.