Creamy Pork and Vegetable Stew with Spicy Roasted Potato Wedges

This dish is inspired by my mother-in-grace, as we are always invited to their place for dinner so the family just gets together and 'umgås' (spend time together). It's a pretty simple dish and I've paired with with spicy potato wedges which is one of Johan's favorite side dish.

Ingredients (serves 3-4)

1 pork fillet (about 4-500g)

3-4 slices bacon

1/2 zucchini

1 paprika

1 large carrot

150 ml Cooking/heavy cream, enough to coat the pork and vegetables

100 ml White wine

2-3 tablespoons light soy sauce

Salt and pepper to taste

Brown thickening powder/ thickening agent (corn flour/potato flour etc)

Steps

1. Slice up the bacon into 3cm sections and lay them on a hot and deep frying pan to get them crispy.
2. Slice up the pork fillets into thick medallions and brown them in the same pan with the bacon.
   
   
   
3. Add in the sliced carrots and paprika and mix well.
   
   
   
4. Add in the sliced zucchini last, mix well and pour in the white wine.
   
   
   
5. Cook off the white wine a little and turn down the heat to medium- low while you add the cream, salt and pepper to taste.
   
   
   
6. Let it stew for about 10-15 minutes until the vegetables are tender and the pork medallions are cooked through. Add the soy sauce and the thickening agent, in my case, they have this brown thickening flour you can just add to thicken the sauce until it is more gravy like.
   
   
   
   
   
   
   
7. Serve with spicy roasted potato wedges (marinate potato wedges with salt, pepper, smoked paprika powder and olive oil and arrange them on a baking tray individually. Bake at 200°C for 20 minutes, then turn up the temperature to 250°C for another 10 minutes so they become crispy on the outside.)