Hunter's escalope pan

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into strips. Peel and wash the carrots, cut them in half lengthwise and cut into pieces. Peel and chop onions. Clean the leek, cut into rings and wash. Clean and wash mushrooms

2. 2

   Put the bread dumplings in a pot of cold water. Let it swell for about 10 minutes. Bring to the boil and let it simmer for about 10 minutes at low heat

3. 3

   In the meantime, heat oil in a pan and fry the meat over a high heat, turning it over. Season with salt and pepper and remove. Add the vegetables to the hot frying fat and also fry well. Add stock and cream, steam vegetables for about 5 minutes. Add meat to the vegetables, bring to the boil again briefly and thicken with sauce thickener

4. 4

   Wash thyme, shake dry, pluck leaves from the stalks and chop. Drain dumplings, quench and remove from foil. Melt the butter in a pan, add the thyme and turn the dumplings in it briefly. Pass dumplings to the Jägerschnitzel pan

Nutrition Facts

KCAL
630 kcal

CARBS
43 g

FATS
31 g

PROTEINS
43 g