Filet Goulash with Mushrooms

Pat the pork tenderloin dry, halve it lengthwise and cut into thin slices.

Clean the mushrooms, rinse briefly and slice. Peel the shallot and halve if needed. Dice the bacon.

Heat 1 tbsp oil in a pan, fry the bacon and then remove it.

Add another 1 tbsp oil to the pan drippings, sear the meat vigorously in it, season with salt and pepper and then remove.

Add the shallots and mushrooms to the pan and fry for 2–3 minutes.

Sprinkle with flour and briefly sweat it.

Deglaze with about 650 ml water, dry white wine and cream, stirring and bring to a boil. Stir in the clear broth and thyme and simmer gently for about 5 minutes, stirring occasionally.

Add the bacon and meat back in and heat through.

Stir in the sour cream, season to taste and serve.

Garnish as desired and serve with croquettes or rice.