Pork with Creamy Hunter's Gravy

Source: daringgourmet

1 lb. lean pork, cut into thin strips

2 Tbsp. olive oil

1 small yellow onion, diced (I use frozen)

8 oz mushrooms, sliced (optional)

3 Tbsp. butter

3 Tbsp. flour

1 cup milk

1 cup cream

1 Tbsp. paprika

2 beef bouillon cubes

salt and pepper to taste

Heat the oil in a skillet over medium-high heat and brown the pork on all sides. Transfer the pork to a plate and set aside. Add the onions to the skillet and sauté until translucent about 5 minutes. Add the mushrooms and sauté 5 more minutes. Add the butter to the skillet, when melted add flour and stir until caramel brown. Add the milk and cream, stirring briskly to remove lumps, until the mixture is smooth and thickened. Add paprika and crumble in beef bouillon. Salt and pepper to taste. Add meat back in, simmer for 15 min. Serve over spaetzle or egg noodles.

*We had this in Germany and loved it so much we had to find a way to make it. I always make it with left overs after we have had a pork roast for Sunday dinner so I can skip the step of cooking the pork.