Sliced pepper Trio
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 200 g chicken breast fillet (s)
- salt
- Pepper from the grinder
- Paprika powder, hot as rose
- mugwort
- 1 bowl bouillon pure, instant, (chicken)
- 400 g mushrooms, whole, fresh or canned
- some flour, for dusting
- Cremefine, for cooking, (3 peppers with lemon)
- 1 cup cream
- 1 broccoli
- 1 pinch (s) sugar
- 400 g noodles, (butterfly noodles)
- some butter, or margarine, for frying
Print Recipe
Pin Recipe Instructions
- Dice the onion and wash the meat and cut into fine strips. Wash the mushrooms, remove the stems and set aside (or open the can and drain the stock). Wash broccoli, cut into florets and simmer in salted boiling water for 5 minutes. Pouring off.
- Cook the pasta until it is done. Meanwhile, sauté the onion in a pan until translucent. Add the meat and cook on medium heat for a few minutes. Season with salt, pepper, paprika and mugwort. Add the pure bouillon and stew until it is dissolved. Now add the mushrooms and let them stew. Dust the dish with a little flour, stir and raise the temperature. Mix the Cremefine and a mug of cream and deglaze with it. After boiling, return the temperature to medium heat and simmer for about 5 minutes. Stir at the same time. Carefully fold in the broccoli and turn off the stove. Mix with a pinch of sugar. Serve with the butterfly noodles.
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