Kebab Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 shallot (s)
- 250 g mushrooms, brown
- 500 g kebab, frozen
- 2 tablespoon corn oil
- 200 g sour cream
- 2 teaspoons paprika powder, noble sweet
- Salt and pepper, freshly ground
- Sherry or water
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into cubes. Rub the mushrooms with kitchen paper and cut into slices.
- Put the kebab in a pan, heat it and fry the meat. Then remove from the pan and set aside. Add 2 tablespoons of oil to the pan and fry the shallots until translucent. Add the mushrooms, sauté briefly and season with salt and pepper. Let simmer for another 5 minutes.
- Return the kebab to the mushrooms in the pan, add the sour cream and some sherry (or water). Heat, first season with paprika powder then with salt and pepper.
- The kebab pan tastes great with baked potatoes, French fries or spaetzle.
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