Summary

Ingredients

• 250 g mushrooms
• 200 g chanterelles
• 1 onion (s)
• 6 thin pork schnitzel
• Salt and pepper, black
• 1 tablespoon mustard, medium hot
• 6 slices bacon (thin )
• 2 tablespoons oil
• 0.5 liter ½ water
• 100 g whipped cream
• 2 teaspoon stock powder, instant, clear
• 3 teaspoons cranberries
• 3 teaspoon sauce thickener

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Instructions

1. Clean the mushrooms, dice the onion. Season the meat with salt and pepper and coat one side with mustard. Roll up the schnitzel, wrap with bacon and secure with a wooden skewer.
2. Heat the oil in a casserole. Fry the rolls in it all around and take them out. Fry the onions and mushrooms in the frying fat. Add the rolls again and gradually deglaze everything with 1/2 l water and cream. Bring to the boil, stir in the stock powder and cover everything over low heat for approx. 30 minutes. Take out the rolls and keep warm. Stir the lingonberries into the frying stock, bring to the boil. Stir in the sauce thickener and bring to the boil again. Season the sauce to taste.
3. Tip: If you don`t like a sauce thickener, you can rub a potato into the sauce.