Schnitzel Stroganoff
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g mushrooms
- 1 onion (s)
- 2 pickled cucumber (s)
- 60 g butter
- 200 ml cream
- 100 ml meat stock
- 2 tablespoon sauce thickener, lighter
- Salt and pepper from the mill
- 4 pork schnitzel from the top shell
- 1 egg (s)
- 4 tablespoon, heaped breadcrumbs
- Parsley for garnish.
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut them into small pieces. Finely dice the onion. Cut the cucumber into thin strips.
- Heat 20 g butter and fry the mushrooms and onions in it. Stir in the cream and sauce thickener, simmer for a few minutes. Add the cucumber strips and season the sauce with salt and pepper. Keep warm.
- Season the schnitzel with salt and pepper. Turn in egg and breadcrumbs.
- Heat the remaining butter in a second pan and fry the schnitzel in it for 2 - 3 minutes on each side.
- Serve the schnitzel with the mushroom sauce. Garnish with parsley.
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