Colorful Camp Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken fillet (s)
- 2 tablespoons oil
- 400 g whipped cream
- 3 bell pepper (s), (e.g. red, yellow, green)
- 2 large onions
- 250 g mushrooms, small
- 0.75 liters ¾ water
- 1 sachet soup (onion soup)
- 62 g processed cheese
- Salt and pepper, whiter
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and cut into thin slices. Fry vigorously in 1-2 tablespoon hot oil in portions. Season with salt and pepper and place in a bowl. Pour the cream over it and marinate in the refrigerator overnight.
- Clean and wash the peppers, peel the onions, cut everything into strips. Clean the mushrooms (wash them if necessary) and cut them in half. Fry the mushrooms and onions in 1 tablespoon of hot oil in portions in a large saucepan. Briefly sauté the paprika strips. Season with pepper and a little salt. Deglaze with almost 3/4 l water and bring to the boil. Stir in onion soup and simmer covered for 10-15 minutes.
- Melt the cheese in flakes in the soup. Add the meat and cream and bring to the boil. Season to taste with salt, pepper and noble sweet paprika.
- Fresh baguette goes well with it.
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