Creamy pork tenderloin stew with mushrooms
A classic Swedish weeknight stew of pork tenderloin strips, mushrooms and red pepper in a creamy paprika sauce with a little tomato purée, served with rice. Swap the paprika for curry powder for the curry version.
- 34 minTime
- 25 minHands-on
- 4Portions
- ≈ 34 krper portion
- 620kcal per portion
Ingredients for 4 portions
- 600 gPork tenderloin, in strips
- 1Yellow onion, chopped
- 250 gMushroom, sliced
- 1Bell pepper, red, in strips
- 2 tbspButter
- to tasteSalt
- to tasteBlack pepper
- 1 tbspPaprika
- 1 tbspTomato paste
- 3 dlCooking cream
- ≈ 1 dlWater
- 1 cubeBeef stock
On the side
- 3 dlRice
Method
- Cook the rice according to the packet instructions.
- Cut the pork into strips, chop the onion, slice the mushrooms and cut the pepper into strips.
- Brown the pork in half the butter in a large frying pan over a high heat, in batches, until golden. Season with salt and pepper and set aside.
- Fry the onion, mushrooms and pepper in the rest of the butter for about 5 minutes, until the mushrooms are browned. Stir in the paprika and tomato purée.
- Pour in the cream and water, crumble in the stock cube and return the pork to the pan. Bring to the boil.
- Simmer the stew for 5 minutes, until the pork is cooked through. Season with salt and pepper.
- Serve the stew with the rice.
The cost is estimated from Swedish grocery prices.
