Hackragout a la Stroganoff

Name: Hackragout a la Stroganoff
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 250 g Mushrooms; 2 TABLESPOONS Oil; 600 g Minced beef; 7-10 Tbsp salt, black pepper; 1 TABLESPOON medium hot mustard; 7-10 Tbsp 150 m white wine; 2 TEASPOONS clear broth (instant); 100 g Whipped cream; 1 tablespoon (20 g) Flour; 100 g Gherkins; 1 pinch Sugar; 1/2 bunch Parsley; 7-10 Tbsp possibly tomato and parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
250 g Mushrooms
2 TABLESPOONS Oil
600 g Minced beef
7-10 Tbsp salt, black pepper
1 TABLESPOON medium hot mustard
7-10 Tbsp 150 m white wine
2 TEASPOONS clear broth (instant)
100 g Whipped cream
1 tablespoon (20 g) Flour
100 g Gherkins
1 pinch Sugar
1/2 bunch Parsley
7-10 Tbsp possibly tomato and parsley

Directions

1
Peel and chop the onions. Clean, wash and slice the mushrooms
2
Heat the oil in a wide saucepan. Brown the onions in it. Add minced meat and fry until crumbly. Fry the mushrooms briefly. Season with salt, pepper and mustard. Deglaze with 1/4 l water and wine. Bring to the boil and stir in broth. Stir cream and flour until smooth. Stir into the sauce and stir in approx.
3
Simmer for 5 minutes
4
Cut the cucumbers into sticks and heat them up in the minced meat ragout. Season with salt, pepper and sugar. Wash and chop the parsley and sprinkle over it. Garnish the meat ragout with tomato rose and parsley. Serve with rösti corners
5
Drink: cool white wine