Summary

Ingredients

• 4 beef fillet (s)
• 4 pork medallions
• 4 chicken breast fillet (s)
• 50 g ham, diced
• 250 g mushrooms
• 3 onion (s), diced
• 0.5 ½ cup crème fraîche
• 50 g cheese (Edam), rated
• 4 slices bacon
• 4 slices butter (herb butter)
• salt
• pepper
• some broth, clear
• 50 ml forest mushroom stock
• Chili powder from the mill
• 1 onion (s) in rings
• parsley
• Butter for frying

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Instructions

1. Season the meat and grill it in the contact grill or fry it in the pan. Fry the bacon cross. Fry the onion rings in oil. Clean the mushrooms and cook with the onion cubes, add the ham cubes. Stir in the creme fraiche, heat briefly and stir in the grated cheese. Add stock. Season to taste with clear broth. Reduce something. Sprinkle in frozen parsley. Serve the pork loin with bacon and onion rings, top with the beef fillet with herb butter. Pour the mushroom sauce over the chicken breast fillet. Serve everything with fried potatoes or homemade spaetzle and broccoli.