Pepper Pot À La Stroganoff
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g mushrooms
- 2 onions)
- 1.2 kg cutlet meat
- 4 tablespoon oil
- 30 grams flour
- 3 tablespoon broth, clear
- 8 pickled cucumber (s)
- 2 tablespoon pepper, pounded green
- 2 tablespoon mustard
- 200 g sour cream or sour cream
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into slices, cut the onions into half rings. Cut the meat into strips and fry in the oil in portions. Remove.
- Fry the mushrooms and onions in the frying fat for approx. 5 minutes, season. Dust with flour and sweat. Deglaze with 1 ½ l water and bring to the boil. Stir in the broth. Add meat and stew for 35-40 minutes.
- Cut the cucumber into sticks and add to the soup with the peppercorns about 15 minutes before the end of the cooking time. Stir in mustard and sour cream, bring to the boil again. Season to taste with salt and pepper, garnish with parsley if necessary.
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