Ingredients
- 400 g of pork tenderloin
- 1 onion
- 100 g of Boursin
- 4 tablespoons of sour cream
- 200 ml of water
- 12 g of Cornstarch
- 1 vegetable bouillon cube
- 500 g of button mushroom
- 3 teaspoons of olive oil
- salt (according to taste)
- pepper (according to taste)
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