'Zürcher Art' cream pan

For 4 people
  • 300 g small mushrooms
  • 1-2 medium-sized onions
  • 800 g Pork escalope
  • 2 EL Oil
  • salt, pepper
  • 1-2 tbsp flour
  • 1/4 l dry white wine
  • 200 g whipped cream
  • 1/8 l Milk
50 minutes
light
1.
Clean mushrooms and to wash. Peel and dice the onions. If necessary, wash the meat, pat dry and cut into strips. Fry in hot oil in portions, season with salt and pepper, remove
2.
Fry the mushrooms and onions in the hot frying fat for 2-3 minutes. Dust the flour over it and sauté briefly. Stir in the wine, cream and milk. Approx. Simmer for 5 minutes. Raise the meat underneath, season to taste
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 37 g protein
  • 17 g fat
  • 5 g carbohydrates

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