Schnitzel – Strips with Mushrooms in Creamy Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g schnitzel meat, (e.. from the upper shell)
- 1 spring onion (s)
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon oil, cold-pressed rapeseed oil
- 400 g mushrooms, brown
- 1 clove garlic
- 1 teaspoon thyme, dried or
- 1 tablespoon thyme, fresher
- 2 tablespoon cream cheese, 0.% fat
- 1 cup vegetable broth
- 1 pinch (s) nutmeg, grated
- 0.5 teaspoon ½ paprika powder, noble sweet
- 1 teaspoon sauce thickener
- pepper
- salt
- Possibly pepper - berries, red as an interesting alternative to pepper
Print Recipe
Pin Recipe Instructions
- Sprinkle the schnitzel with paprika and cut into finger-thick strips. Cut the spring onions into fine strips and fry in rapeseed oil.
- Tip: Put 1 teaspoon of rapeseed oil in the pan and spread it with a brush. When 1 drop of water sizzles in it, then add the meat and onions and fry for 5 minutes over medium heat, stirring constantly.
- In the meantime, use a brush to remove any earth residue from the mushrooms and cut into bite-sized pieces.
- Take the meat out of the pan, season with salt and leave to stand covered.
- Add another teaspoon of rapeseed oil to the pan and fry the mushrooms with the garlic and thyme for 5 minutes until golden brown. Add the cream cheese and vegetable stock, let the cream cheese dissolve. Add meat strips that have been put back. Season with nutmeg and paprika. Scatter the binding agent with the sieve, allow the sauce to thicken and season with salt and pepper. If you like, you can sprinkle some red pepper berries on top.
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