'Stroganoff' with roasted crust

For 4 people
  • 1 Bundle Spring onions
  • 3 Pickles (approx. 40 g each)
  • 600 g Pork schnitzel
  • 2 EL Oil, salt, pepper
  • 1 leveled tablespoon flour
  • 1 TL vegetable broth
  • 200 g sour cream
  • 1-2 EL medium hot mustard
  • fat
  • 1 Bund Parsley
  • 750 g solid boil. Potatoes
  • 1 egg
90 minutes
easy
1.
Clean and wash the spring onions. Slice the spring onions and cucumber
2.
Wash the meat, pat dry and cut into strips. Heat oil in a large pan. Fry the meat vigorously in portions. Put all the meat in the pan, season. Dust with flour, sweat. Stir in 1/4 l water and stock. Bring to the boil and simmer for about 5 minutes. Stir in sour cream, spring onions and cucumber. Season with mustard, salt and pepper. Pour into a greased baking dish
3.
Wash and chop the parsley, except for something to garnish. Peel, wash and roughly grate the potatoes. Mix with parsley and egg, season. Spread immediately on the meat and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 45 minutes. Garnish
4.
Drink: cool white wine
1 person approx:
  • 520 kcal
  • 2180 kJ
  • 42 g protein
  • 20 g fat
  • 40 g carbohydrates

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