Fillet of Pork Stew with Mushrooms and Spicy Sausage - Fläskfilégryta med champinjoner och kryddig korv

FILLET OF PORK STEW WITH MUSHROOMS

AND SPICY SAUSAGE

Fläskfilégryta med champinjoner och kryddig korv

Serves 4

1 lb 5 oz fillet of pork

4 tablespoons butter

1 teaspoon salt

some black pepper

1 onion

2 garlic cloves

10.6 spicy sausages of your choice

4.4 oz mushrooms (champignons)

1 small squash

1 teaspoon tarragon

0.8 cup water

0.8 cup white wine

0.8 cup heavy cream

2 tablespoons concentrated

chicken fond

2 tablespoons French mustard

1 tablespoon Maizena

Roast roots:

1.1 lb potatoes

10.6 oz yellow beets

10.6 oz carrots

10.6 oz parsnips

3 tablespoons olive oil

3 tablespoons finely chopped dill

Preheat oven to 437F.

Trim the meat and cut it in 3/4 inch thick slices. Heat up half of the butter in a frying pan. Brown the meat in turns and flavor with salt and pepper. Remove from heat. Peel and finely chop onion and garlic. Slice the sausages. Trim the mushrooms and quart the large ones. Cut the squash in half-moon slices. Heat up remaining butter in the frying pan. Sauté onion, garlic, sausage, mushrooms and squash. Sprinkle with tarragon and dilute with water, cream, chicken fond and mustard. Add the meat and bring to a boil.

Simmer it all for about 10 minutes. Thicken with Maizena stirred with some water and bring just to boiling point. Top with tarragon and serve with roast roots (see below). '

Scrub the potatoes and cut in wedges. Peel yellow beets, carrots and parsnips and cut in pieces, wedges or sticks. Spread it all out in a paper-lined roasting pan. Drizzle with oil and sprinkle with dill. Blend together. Roast just below the middle of the oven for about 35 minutes or until all is nicely colored and tender. Take out and decorate with chopped dill.

Enjoy!

Bella