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Tenderloin Casserole

Mørbradgryde er vaskeægte mormor-mad. Det er en lunende lækker gryderet, der smager af nostalgi og er et hit hos hele familien. Retten er nem og hurtig at lave, men den smager, som havde den simret i timevis.

I gryden tilberedes skiver af svinemørbrad med bacon og champignon i en paprikasauce. Retten kaldes derfor også “paprikagryde” i nogle hjem.

Hovedret til 4 personer
Forberedelse 20 min /I alt 40 min
INGREDIENSER

150 g bacon i tern
250 g brune champignon
2 løg
2 store gulerødder
2 røde peberfrugter
1 svinemørbrad (ca 500 g)
2 spsk. smør
salt og friskkværnet peber
1 spsk. sød paprika
1 tsk. røget paprika
0,5 tsk. cayennepeber
1 dåse hakkede tomater
2 spsk. tomatpuré
2 dl mælk
1 dl fløde
Steg bacontern gyldne og sprøde i bunden af en stor gryde. Rens champignon, skær dem i skiver, og lad dem stege med i gryden, til de bliver flot gyldne.

Pil og hak løg. Tilsæt det til gryden, og lad det svitse med et par minutter, til løgene bliver klare.

Skær gulerødder og peberfrugt i tern, og kom dem i gryden. Lad det svitse med i cirka 5 minutter, til grøntsagerne begynder at tage farve. Tag bacon og grøntsager op af gryden, og kom det over i en skål.

Puds svinemørbraden for hvide sener, og skær den i skiver på 1 cm. Smelt smør i gryden, og kom skiver af mørbrad i gryden. Drys med salt, peber, paprika, røget paprika og cayenne, og vend rundt, så kødet brunes.

Kom tomatpuré, hakkede tomater, mælk og fløde i gryden. Rør rundt, og bring gryden i kog.

Kom grøntsager og bacon tilbage i gryden. Lad gryden simre i fem minutter. Smag så til med salt og peber, og servér til enten ris, kartoffelmos eller rodfrugtmos samt en grøn salat.

The best recipe for tenderloin casserole

Tenderloin stew is a classic Danish dish. A recipe that most of us probably remember from our childhood, and which is a hit with all generations. Tenderloin stew is truly a classic, and this recipe hits the nail on the head - it simply tastes so delicious.

TIP: Also try this recipe: cutlets on a plate and juniper pot or meatballs

Tenderloin casserole with bacon and cream

A tenderloin casserole with bacon and cream is almost the essence of grandma's food. This tenderloin casserole is a bit different than the classic version. There are a few more vegetables in it, and it's made without cocktail sausages (but you can certainly add them if they're a hit with you). Bacon and cream are still two absolutely essential ingredients, though.

TIP: Also try the recipe at stuffed tenderloin with feta and sun-dried tomatoes

Mørbradgryde med bacon og fløde

How do you make tenderloin casserole?

Sirloin steak is made by sautéing vegetables and meat in a pot with spices before simmering in a creamy sauce of tomatoes and cream. The bacon is first fried until crispy in the pot, and the fat from the bacon is used to fry slices of mushrooms. When the sauce is added, they will not remain crispy, but by frying the bacon and mushrooms well first, it ensures that it does not become too soft or "rubbery" in consistency when served. When all the vegetables and bacon have been sautéed, remove it from the pot. Now the sirloin steak must be browned together with the spices, and this is best done if there is nothing else in the pot. Then everything is returned to the pot and the ingredients for the sauce are added. After the pot has simmered for five minutes, the sirloin steak stew can be seasoned and then it is ready to serve. Tenderloin is a lean (and tender, hey hey) cut, and therefore the pot doesn't need to simmer any longer than until the meat is cooked through.

Modern tenderloin casserole with vegetables

As a slightly modern twist to the dish, vegetables are added: both carrots, red peppers and mushrooms. You can easily do without one or the other if you like. And you can also easily add more vegetables such as squash or eggplant if you prefer. In addition, a sauce is made from both milk and cream. This gives a slightly less heavy sauce than if it were made exclusively with cream. But the sauce is still great! It becomes creamy, flavorful and really delicious!

TIP: Also try this recipe: classic lost hare with bacon or chicken in curry or chicken stew with white wine sauce

mørbradgryde med rodfrugtmos og grøn salat

Variations of tenderloin casserole

You can easily vary the recipe for tenderloin casserole to suit your family's preferences. You can try the following:

Replace the tenderloin with chicken, turkey or chops. The procedure is exactly the same.
Add cocktail sausages. I recommend using Vienna sausages, but you can also cut larger sausages into slices.
Add herbs like thyme and rosemary. You can use either fresh or dried herbs.
Try making the dish "in a dish". Sear the meat and vegetables as directed, but then place them in a dish and pour the sauce ingredients over them. The dish should take about 20 minutes at 200 degrees.

Frequently Asked Questions

If you have any questions about the recipe for tenderloin casserole, they are very welcome in the comments section.Below are the most frequently asked questions:

How long should tenderloin casserole cook?

Tenderloin casserole doesn't need to cook for more than 5 minutes if everything is well browned before the sauce is added. Tenderloin is a lean cut, so once the meat is cooked through, it's tender and ready to serve.

Can you make tenderloin casserole without cream?

You can make the dish with only milk but without cream. However, it will not be nearly as creamy in consistency. Alternatively, you can use cooking cream if you want a lower fat percentage.

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