Meat in a delicate sauce, nutritious buckwheat, and coleslaw. A simple dish that will delight the whole family!
Ingredients
- Onion – 30 g
- Kohlrabi – 50 g
- Buckwheat groats – 50 g
- Fresh dill – 1 teaspoon
- Carrot – 100 g
- Butter – 1 teaspoon
- Parsley – 0.5 teaspoon
- Rapeseed oil – 1 teaspoon
- Sunflower oil – 0.5 teaspoon
- Mushrooms – 50 g
- Pork tenderloin – 100 g
- Lemon juice – 1 tablespoon
- Sugar – 1 pinch
- Black pepper – 1 pinch
- Herbes de Provence – 1 pinch
- Sour cream (12%) – 2 tablespoons
Preparation
Pork Medallions Cut the pork tenderloin into slices, gently flatten them, and season both sides with spices. Heat rapeseed oil in a pan and lightly brown the pork medallions.
In a saucepan, melt butter, sauté chopped onion and dill, add sliced mushrooms. Cook for a while over low heat, adding a splash of water if necessary. Then add the previously prepared meat, sour cream, and lemon juice. Simmer for a while over low heat.
Buckwheat Cook the buckwheat according to the instructions on the package.
Coleslaw Grate carrots and kohlrabi using large grater holes, mix, add chopped parsley and oil. Season to taste.
Serve the dish with fruit tea.
