• Cooking Time: 15-20
  • Servings: 2
  • Preparation Time:


This is sort of like a "Züricher Geschnelzeltes". A Swiss dish that cooks very quickly and is really delicious. This recipe makes 2 good sized servings.


  • 4 ounces Pork Tenderloin, cut in strips
  • 1lb White mushrooms, sliced
  • 1 Small Onion, diced finely,
  • 1 Pinch of Thyme
  • 1 TBSP Butter
  • 1 Cup Chicken Broth
  • 2 TBSP Cream
  • Salt and Pepper


  • Heat a non-stick skillet over medium high heat.
  • Add 1/2 TBSP of the butter.
  • When hot, add onions and saute until they soften a little.
  • Add mushrooms, some salt and pepper and the thyme.
  • Cover and cook until the juice comes out ot the mushrooms.
  • Remove mushrooms and onions and separate and save the liquid.
  • Return pan to the stove and add the other 1/2 TBSP of butter.
  • When it melts add the pork and cook until it takes on some color.
  • Remove the pork and add the chicken broth and the juice from the mushrooms, bring to the boil and let reduce 4 to 5 minutes (keep your eye on it so that it doesn't burn).
  • Add the cream and the meat and mushrooms and heat about 2 minutes until all is hot again.
  • You can serve this with rice, noodles or potatoes.
  • If you like, add a little white wine or brandy to the sauce while it is reducing.

Categories: Main Dish  Pork  Stove 
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