- 1.5 pounds pork tenderloin (very thinly sliced)
- 3 Tbsp. olive oil
- 1 yellow onion, thinly sliced
- 1 lb. mixed mushrooms (We used white button and crimini, sliced)
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1 1/4 cup whole milk
- 1 1/4 cup heavy cream
- 2 Tbsp. sweet paprika
- 2-3 tsp. beef stock paste
- pepper …salt, too, but later after tasting. (Some pastes are saltier than others.)
In a heavy pan; heat oil, add pork and sauté until all sides are browned and golden. Remove from pan. To the same pan; add onions and sauté 6-8 minutes till wilted and soft. Add the mushrooms, cook 7+ minutes till soft and starting to brown. Remove from pan.
In the same pan; start a roux….toss in butter, melt, add flour. With a wooden spoon, mix until caramel in color. Slowly whisk in milk then heavy cream until smooth and silky and begins to thicken. Add paprika and beef paste while continuing to whisk till smooth (no lumps)
To the same pan; return pork, onions and mushrooms bring to a simmer. Cover and reduce heat to low and simmer for 20 minutes. If you need to loosen the sauce feel free to add milk, cream, water OR wine Taste — this is where you add pepper and any additional salt ….. to taste.
We served it over hearty egg noodles accompanied by both red caraway and creamy cabbage slaw, homemade pickled cucumbers with onions and steamed garden beets. The dinner was rounded off with a Cabernet red berry pudding with vanilla custard cream.
Provided by Serves You Right.