Pork Medallions with Cep Cream Sauce

It is January 1, 2021. We have a strange year behind us and we still do not know what awaits us this new year. We still can’t travel a lot so I decided that this year’s first blog post would not be about traveling, but a recipe – one of the typical ones I prepare for the New Year’s Day. In our family, we still keep the tradition that poultry and wild birds should not be eaten on this day – so that happiness does not fly away from us, but also fish and game should not be eaten so that happiness does not swim away or flee somewhere into the woods. Therefore, you should better eat something that is trapped in a barn or cowshed. In our family, we usually eat pork on New Year’s Day. That is why I chose this recipe.

Forest mushrooms – especially summer cep and bay bolete – are also popular in our family, I use dried forest mushrooms for the traditional Christmas sour cabbage soup. However, for this excellent sauce, frozen mushrooms are better. When we collected the mushrooms in summer, I cut them into small pieces and immediately stored them in a plastic bag in the freezer.

If you don’t eat meat, cook lentil for New Year’s Day or bake something with poppy seeds, both of which are a symbol of abundance, so you would not be short of money in the New Year. 🙂

Pork Medallions with Cep Cream Sauce

We Need:

pork medallions (according to the number of portions)

1 smaller onion

1 clove garlic

2 medium-sized carrots

1 root parsley

1 potato

a handful of frozen mushrooms, cut into smaller pieces



50 ml cooking cream

2 bay leaves

salt, black pepper



Press the garlic, cut the onion, carrots, root parsley and potato into small cubes. Cover the medallions with flour on one side and fry on both sides in hot oil. Pour a little water and simmer until soft. In a pot, let the onion and garlic glaze in oil, add the chopped vegetables, fry a little more, then add the frozen mushrooms, pour water, season with salt, pepper and bay leaves.

Bring to the boil, reduce the temperature and cook for 30 minutes. In a cup, mix 1 tablespoon of flour with cream, mix it into the vegetable mixture with mushrooms, bring to the boil and set aside. Sprinkle with chopped parsley. Serve with dumplings and cranberry chutney.

Text: © Copyright Ingrid, Travelpotpourri
Fotos: © Copyright Ingrid, Travelpotpourri



  1. Anna

    Hallo Ingrid
    du kochst so gut….
    .., dass nur von anschauen muss Ich zunehmen haha

    LG Anna. 🙂

    1. Ingrid (Post author)

      Danke, liebe Anna. Ich bin aber noch immer keine gute Köchin!Es gibt noch vieles zum Lernen 🙂


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