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Ingredients
- 2 brown onions cut into halves
- 1 garlic clove
- 20 g vegetable oil
- ½ tsp ground black pepper plus extra to season
- 1 tsp salt plus extra to season
- 800 g pork medallions (3 cm thick)
- 150 g cognac
- 2 tsp green peppercorns drained
- 600 g water
- 2 tsp stock paste of choice
- 200 g crème fraîche
- 1 tsp sweet paprika
- 35 g gluten free cornflour
- 5 sprigs fresh thyme leaves only
- 250 g button mushrooms
- 1 bunch fresh chives finely sliced
- Nutrition
- per 1 portion
- Calories
- 495.7 kcal / 2081.7 kJ
- Protein
- 52.2 g
- Fat
- 27 g
- Carbohydrates
- 8.8 g
- Fiber
- 4.2 g
- Saturated fat
- 13.5 g
- Sodium
- 914.4 mg
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