Pork fillet, red-wine, mushrooms and cream. You can't go wrong with this dish. Its moreish, homely and yet classy. A favourite dinner-party casserole of mine. Serve with plain boiled basmati rice and green veg or a salad.
121 people made this
1 tbsp oil
400g pork fillets, sliced
1 large onion, sliced
salt and freshly ground pepper
250ml red wine
1 (250g) punnet mushrooms, sliced
1 tablespoon plain flour
1 (284ml) pot double cream
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Method Prep:15min › Cook:1hr30min › Extra time:30min › Ready in:2hr15min
Preheat an oven to 160 degrees C/ Gas mark 3.
Melt the butter with the oil in a casserole pot and brown the pork in batches. Remove from the pan.
Add the onions and cook until soft.
Return the pork (and any collected juices), season with salt and pepper and add the red wine.
Cover and cook in a preheated oven for 1 1/4 hours.
Add the mushrooms and cook for a further 15 mins.
Meanwhile mix the flour and cream together. Remove casserole from oven and stir in the cream mixture. Stir until the sauce has thickened slightly.
Although this is essentially a good recipe, we found the taste of the red wine quite overpowering with the pork, though that is down to personal taste. I would deffinitely use the recipe again but maybe change the meat to beef or chicken, or use cider with the pork for a more delicate flavour.
24 Apr 2012