The holiday season is the perfect time for comfort food. These pork fillets swimming in a mushroom cream sauce over Spätzle are the ultimate version of comfort for me. I found the recipe from the 8/2006 issue of LISA Kochen & Backen. Whenever I am at the airport about to leave Germany and have some extra Euro, I spend it at the magazine stand for a few cooking magazines. So far, I have only cooked a couple of dishes from them, so I am trying to make a habit of looking through them more. This recipe was originally Kalbsfilet in Champignon-Sahne-Soße, but I was not able to find any veal fillets (Kalbsfilet) here. The grocery store only had ground and bite size veal. If you can’t find Spätzle and don’t have the time to make your own, this dish also goes well with egg noodles.
Schweinefilet in Champignon-Sahne-Soße (Pork in Mushroom Cream Sauce) Recipe
Adapted from LISA Kochen & Backen 8/2006
Schweinefilet in Champignon-Sahne-Soße (Pork in Mushroom Cream Sauce)
- 4 tablespoons oil divided
- 1 1/2 pounds pork or veal fillets
- 2 medium onions chopped
- 14 ounces mushrooms thinly sliced
- 2 teaspoons dried thyme
- salt and pepper to taste
- 6 tablespoons Balsamic vinegar
- 1 1/3 cups vegetable stock
- 1/2 cup cream
- 2 tablespoons cornstarch
- 1 pinch sugar
- Use a meat tenderizer to pound the meat fillets to 1/4-1/2 inch thick. In a large skillet, heat 2 tablespoons of the oil over medium heat. Fry the meat until cooked through, about 3 minutes per side. Remove to plate and cover or use oven to keep warm.
- Clean pan and add remaining 2 tablespoons oil. Add the onion and fry until softened. Stir in mushrooms and thyme and cook for about 3 minutes, until the mushrooms start to soften. Stir in the balsamic vinegar, vegetable stock, and cream. Increase heat to bring to boil.
- In a small bowl, mix cornstarch with just enough water to create a syrup. Quickly stir into the mushroom sauce. Add a pinch of sugar and cook until thickened.
- Serve immediately over meat fillets with Spätzle (German noodles) or egg noodles.