Hunter's pot with green pepper
easy
40 mins
40 mins
Ingredients
- 400 g mixed mushrooms (e.g. mushrooms, chanterelles and chestnuts)
- 400 g Turkey escalope
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 2 1/2 TABLESPOONS Butter
- 1 1/2 TABLESPOONS Flour
- 400 ml Poultry broth
- 100 ml dry white wine
- 200 g Spätzle
- 1 collar Chives
- 1/2 glass (106 ml; separation weight: 60 g) pickled green pepper
- 100 g Schmand
- 7-10 Tbsp grated nutmeg
Directions
- 1
Clean and sanitize the mushrooms. Chanterelles and chestnuts wash and clean. Larger mushrooms may need to be halved. Wash the meat, dab dry and cut into strips
- 2
Heat 2 tablespoons of oil in a large, coated frying pan. Brown the meat in portions all around. Season with salt and remove. Heat 3 tablespoons of oil in the pan. Fry the mushrooms in portions for about 4 minutes while turning, season with salt and pepper and remove. Heat 2 tbsp. butter in a frying pan, sauté the flour while stirring. Deglaze with stock and wine, simmer for about 5 minutes
- 3
Meanwhile, prepare the spaetzle in boiling salted water according to the instructions on the packet. Drain green pepper in a sieve. Wash the chives, dab dry and cut into fine rolls, except for something to garnish
- 4
Stir the sour cream with a whisk into the no longer boiling sauce. Then add green pepper, mushrooms, meat and chives to the sauce, warm up briefly. Season to taste with salt and nutmeg
- 5
Drain the spaetzle and mix with 1/2 tablespoon butter. Arrange hunter's pot and garnish with chives if necessary. Add buttered spaetzle
Nutrition Facts
570 kcal
41 g
27 g
35 g
More Delicious Recipes
