Two Kinds Of Shredded Meat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g oyster mushrooms
- 0.5 ½ bunch spring onion (s)
- 200 g cherry tomato (s)
- 75 g bacon, mixed and smoked
- 300 g pork schnitzel
- 300 g turkey schnitzel
- 2 tablespoon clarified butter
- some salt and pepper, black, from the mill
- 250 g crème fraîche with herbs
- 100 ml vegetable stock
- 100 ml poultry or mushroom stock
- some parsley, smooth, for garnish
Print Recipe
Pin Recipe Instructions
- Clean the oyster mushrooms and cut in half if necessary. Clean, rinse and cut the spring onions diagonally into pieces. Clean, rinse and halve the cherry tomatoes. Dice the bacon. Rinse the meat, pat dry and cut into strips.
- Heat the clarified butter in a large pan and fry the strips of meat together with the bacon until crispy, seasoning with a little salt and a few turns of black pepper from the mill. Then add the oyster mushrooms and spring onions and fry for about 2 minutes. Then add the crème fraîche and the vegetable stock as well as the poultry or mushroom stock and stir in. Simmer for about 3 minutes and season with a little salt (please note that the bacon and the broth are also salted and the meat is already salted) and a few turns of black pepper from the mill. Then add the cherry tomatoes and heat them briefly.
- Arrange the shredded meat on plates and garnish with the parsley.
- This goes well with spaetzle, green ribbon noodles or fresh baguette and green asparagus.
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