Filled chops with mushrooms and cheese sauce
easy
60 mins
60 mins
Ingredients
- 125 g Onions
- 1 kg Mushrooms
- 1 TEASPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g blue cheese (50% fat
- 7-10 Tbsp i. Tr.)
- 4 (175 g each) Discs
- 7-10 Tbsp mutton chop
- 2 TABLESPOONS Oil
- 7-10 Tbsp ground chili
- 200 g Whipped cream
- 1/2 glass (200 ml) Vegetable stock
- 2 Egg Yolk
- 2 TABLESPOONS Milk
- 2 stem(s) flat leaf parsley
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel and chop the onions. Clean and wash the mushrooms and chop 250 g. Halve the remaining mushrooms. Heat the fat. Fry 1 tablespoon of chopped onion in it. Add the chopped mushrooms and fry.
- 2
Season with salt and pepper. Stir in 40 g cheese. Let the filling cool down. Meanwhile wash the meat, dab dry and cut a deep pocket. Add the filling and pin it with wooden skewers.
- 3
Heat the oil. Brown the meat in it from both sides. Season with salt and ground chilli. Fry over medium heat for about 8 minutes. Put aside and keep warm wrapped in aluminium foil.
- 4
Sauté the remaining onions in the frying fat. Add halved mushrooms, sauté and season with salt and pepper. Deglaze with cream and stock and let it boil over high heat for about 2 minutes.
- 5
Stir in the rest of the cheese. Season to taste again. Whisk the egg yolks and milk and stir into the sauce. Do not let it boil anymore. Wash the parsley and chop finely, except for a few leaves for garnishing.
- 6
Arrange everything on plates. Sprinkle with parsley and serve garnished. Red ribbon noodles taste good with it.
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