Ingredients: 2 pork escalopes, salt, pepper, 1 onion, 250 grams mushrooms, dash of white wine, 250 ml beef stock, 1 tin tomato puree, 2 tablespoons brown sugar, 1 tablespoon butter, tarragon,
Number of persons: 2
Sprinkle 2 pork escalopes with salt and pepper. Fry the pork escalopes brown in hot butter. Remove the pork escalopes from the pan and keep aside. Bake in the remaining fat 1 chopped onion until the onion is translucent. Add 250 grams sliced mushrooms. Bake until the mushrooms are soft. Add a dash of white wine. Allow the alcohol to evaporate. Add 250 ml beef stock and 1 tin tomato puree. Bring gently to the boil. When the sauce has thickened slightly, add 2 tablespoons brown sugar and 1 tablespoon butter. Stir well. Place the pork escalopes back into the sauce. Heat through thoroughly. Make the sauce with a little tarragon. Enjoy!