Leifs pork-fillet-stew

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

This is stupidly easy to do, takes approximately 15-20 minutes and can be done while one is drunk. It does require something that soaks up the sauce – I use rice, primarily, but bulgur and/or couscous can also be used.
I haven’t tried – pasta, but it might work, especially if you use fresh pasta. -Sarf


  • 750 grams of pork-fillet
  • 0.5 litre of creme fraiche
  • A package* of sun dried tomatoes (including the oil it is stored in)
  • A package* of marinated garlic (decide whether you want the oil it comes in yourself, have only tried non-flavored marinades)
  • Soya
  • A bit of frying oil or butter
  • Some salt and any other spice you like (but seriously, no spices other than salt needed, and probably not even that)


Step 1

Clean the pork-fillet (optional, IMHO), put some frying stuff into the cauldron and get the cauldron on/in the heating surface.

Step 2

Cut up the pork fillet into small slices (usually, I get pork fillet in large sausage shapes, so I cut them on the short side).

Step 3

Slightly burn the pork fillets until you are satisfied. If they get a bit too dry, don't worry as they'll be marinated in the rest of the stew.

Step 4

While burning the fillets, cut up the sun dried tomatoes into small slices.

Step 5

Pour in the creme fraiche and stir around the pork fillets.

Step 6

Pour in the sun dried tomatoes.

Step 7

Pour in the marinated garlics.

Step 8

Add some soya for colour (optional but highly recommended).

Step 9

Stir and let stew.

Step 10

Add some salt and spices to taste.

During the preparation of this meaty miracle you or someone else should be making the sauce-sponge and any side-dishes (Greek salad works fine, the feta cheese soaks up the sauce and becomes extra-yummy) you wish to consume. The main dish doesn’t take more than 15-20 minutes once one starts to burn the meat.

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