- 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)
- 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)
Clean the pork-fillet (optional, IMHO), put some frying stuff into the cauldron and get the cauldron on/in the heating surface.
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).
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.
While burning the fillets, cut up the sun dried tomatoes into small slices.
Pour in the creme fraiche and stir around the pork fillets.
Pour in the sun dried tomatoes.
Pour in the marinated garlics.
Add some soya for colour (optional but highly recommended).
Stir and let stew.
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.