Herb stew with tomato sauce

Name: Herb stew with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 bunch Parsley and Dill; 75 g Mushroom; 2 Eggs (size M); 125 g Flour; 175 ml Milk; 7-10 Tbsp Salt; 20 g Butter or margarine; 1 Onion; 2 TABLESPOONS Oil; 1 package (500 g) chunky tomatoes; 125 g Rocket

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1/2 bunch Parsley and Dill
75 g Mushroom
2 Eggs (size M)
125 g Flour
175 ml Milk
7-10 Tbsp Salt
20 g Butter or margarine
1 Onion
2 TABLESPOONS Oil
1 package (500 g) chunky tomatoes
125 g Rocket

Directions

1
Wash the herbs, dab dry and chop finely. Clean and wash the mushrooms, dab dry and cut into small pieces. Separate eggs. Beat egg whites until stiff. Flour, 1 pinch of salt.
2
Mix egg yolk and milk, fold in egg white and herbs. Heat the fat in a large pan. Put dough into it, spread mushrooms on it and bake at low heat until golden brown. Tear Schmaarn into pieces with 2 forks and fry until done. Peel and finely chop the onion and heat the oil in a saucepan. Fry the onion in it. Add tomatoes and bring to the boil. Season with salt and pepper. Wash, clean and chop the rocket and add to the tomato sauce.
3
Peel and finely chop the onion and heat the oil in a saucepan. Fry the onion in it. Add tomatoes and bring to the boil. Season with salt and pepper. Wash, clean and chop the rocket and add to the tomato sauce. Garnish the herb pancake with parsley and add the tomato sauce