Silesian-Style Creamy Pork Strips with Mushrooms

Ingredients

In this Silesian adaptation, we replace the traditional veal with pork, which is more commonly used in Silesian cuisine. Additionally, we incorporate Silesian flavors by adding sautéed onions to the dish, enhancing the depth of flavor. The creamy mushroom sauce remains a key component, providing a luscious texture and a rich taste that is loved in both Swiss and Silesian cuisines. We alse have the original recipe for Zürcher Geschnetzeltes, so you can check it out.

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) beef or vegetable broth 250ml (1 cup) beef or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the sliced pork and cook until browned. Remove the pork from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the mushrooms are golden brown and the onions are translucent.
3. 3.
   Sprinkle the flour over the mushrooms and onions, stirring well to coat. Cook for 1-2 minutes to cook off the raw flour taste.
4. 4.
   Slowly pour in the broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened.
5. 5.
   Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Return the cooked pork to the skillet and simmer for an additional 5 minutes, or until the pork is heated through and the flavors have melded together.
7. 7.
   Serve the creamy pork strips over buttered noodles or alongside crispy potatoes. Garnish with fresh parsley.

Treat your ingredients with care...

• Pork tenderloin — For tender and juicy pork, make sure to slice the tenderloin thinly against the grain.
• Mushrooms — Use fresh mushrooms for the best flavor and texture. You can use a variety of mushrooms such as button, cremini, or shiitake.
• Heavy cream — To prevent curdling, add the heavy cream to the sauce over low heat and stir continuously until well incorporated.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the sauce before adding the cream.
• If you prefer a thicker sauce, you can increase the amount of flour used for the roux.
• Serve the dish with a side of pickles or sauerkraut to add a tangy contrast to the creamy pork.

Serving advice

Serve the Silesian-Style Creamy Pork Strips with Mushrooms over a bed of buttered noodles or alongside crispy potatoes. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the buttered noodles or crispy potatoes in a neat mound on the plate and place the creamy pork strips on top. Drizzle some of the sauce over the pork and garnish with a sprig of fresh parsley.