Leberkäse Mushroom Pan in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 slices meat loaf
- 2 small onions
- 250 g mushrooms
- 2 tablespoon mustard, old Bavarian or sweeter
- 1 teaspoon mustard, hotter
- 1 cup cream
- 250 ml broth
- salt and pepper
- some cream cheese or sour cream or crème fraîche
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the meat loaf into strips. Clean the mushrooms and cut them into leaves. Dice the onions. Fry the Leberkäse in the pan when it has turned a little color, add the onions and continue frying. After the onions have also taken on color, the mushrooms and parsley (amount at your discretion) are added. Season with freshly ground pepper. Briefly continue frying.
- Now stir in 2 tablespoons of old Bavarian mustard. Old Bavarian mustard is a kind of piquant sweet mustard. Alternatively, of course, the excellent normal sweet mustard can also be used. Deglaze with 1/4 l stock and bring to the boil.
- After about 5 minutes add the cream and season with 1 teaspoon hot mustard, salt and pepper. If you like, you can add more old Bavarian mustard and thicken it with cream cheese or sour cream. Let simmer on a low flame for about another 10 minutes.
- All kinds of dumplings, noodles or even rice are suitable as a side dish. A fresh, crispy pretzel is also recommended.
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