#576: Schweinefilet Stroganoff - alter Klassiker neu interpretiert

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner and more economical than tenderloin.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms are often less expensive and have a longer shelf life.

Slice the pork tenderloin into medallions.

Season the pork with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Add the pork medallions and cook until browned, about 3-4 minutes per side.

Remove the pork from the skillet and set aside.

In the same skillet, add butter and melt over medium heat.

Add chopped onions and cook until translucent, about 2-3 minutes.

Stir in minced garlic and cook until fragrant, about 30 seconds.

Add sliced mushrooms and cook until they release moisture and start to brown, about 5-7 minutes.

Sprinkle flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes.

Slowly pour in white wine, scraping up any browned bits from the bottom of the skillet.

Add chicken broth and bring to a simmer, cooking until slightly thickened, about 3-4 minutes.

Stir in heavy cream and thyme, and return the pork to the skillet.

Simmer until the pork is heated through and the sauce is creamy, about 2-3 minutes.

Finish with lemon juice and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens