Colorful Sliced meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g pork or poultry, shredded
- 1 onion (s)
- 1 small Jar mushrooms or 250 g fresh mushrooms
- 1 package vegetables (butter vegetables, frozen)
- 1 cup cream
- 1 cup crème fraîche with herbs
- salt and pepper
- broth, instant
- some oil
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Use pork or poultry, depending on your taste. We prefer fresh mushrooms because of the taste, but mushrooms from the jar are a little faster.
- Cut the onion into small cubes. If you take fresh mushrooms, you also cut them into slices or quarters.
- Heat some oil in a large pan. Fry the meat with the onion in it and season with salt and pepper. When the meat turns color, add the mushrooms. A short time later the butter vegetables.
- When the vegetables have thawed, add the cup of creme fraîche and about half a cup of cream. Let it simmer for 5 minutes. Then season again with salt, pepper and possibly broth.
- If the sauce is a little too thin, either let it boil down or thicken it with a sauce thickener.
- We eat spaetzle with it, but rice, ribbon noodles or potatoes also go well.
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