'Stroganoff' meat casserole

For 4 people
  • 500 g Pork fillet
  • 250 g Mushrooms
  • 2 Onions
  • 2 EL Oil
  • 2 EL Flour
  • 250 g whipped cream
  • 6 Pickles (from the jar)
  • 2 EL Capers (from the jar)
  • Salt
  • white pepper
  • 50 g Parmesan cheese
  • 75 g Emmentaler cheese
  • some stem (e) Parsley
40 minutes
easy
1.
Rinse the fillet with cold water and pat dry. Cut into thin strips. Clean, wash and chop the mushrooms. Peel the onions and cut into sticks. Fry the meat in the hot oil for about 5 minutes, turning. Add the mushrooms and onions and fry briefly. Dust the flour over it, pour on the cream. Let it boil once. Slice the cucumber and add the capersadd to the meat. Season with salt and pepper. Put in a baking dish. Grate cheese and sprinkle over it. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 10 minutes. Wash, pat dry and chop parsley. Sprinkle over the casserole
1 person approx:
  • 550 kcal
  • 2310 kJ
  • 42 g protein
  • 36 g fat
  • 13 g carbohydrates

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