Hunter's pot with green pepper

Name: Hunter's pot with green pepper
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g mixed mushrooms (e.g. mushrooms, chanterelles and chestnuts); 400 g Turkey escalope; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 TABLESPOONS Butter; 1 1/2 TABLESPOONS Flour; 400 ml Poultry broth; 100 ml dry white wine; 1/2 glass (106 ml; separation weight: 60 g) pickled green pepper; 1 collar Chives; 100 g Schmand; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g mixed mushrooms (e.g. mushrooms, chanterelles and chestnuts)
400 g Turkey escalope
5 TABLESPOONS Oil
7-10 Tbsp Salt
2 TABLESPOONS Butter
1 1/2 TABLESPOONS Flour
400 ml Poultry broth
100 ml dry white wine
1/2 glass (106 ml; separation weight: 60 g) pickled green pepper
1 collar Chives
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 meat, dab dry and cut into strips
2
Heat 2 tablespoons of oil in a large, coated frying pan, sear meat in portions all around. Season with salt and take out. Heat 3 tablespoons of oil in the pan. Fry the mushrooms in portions for about 4 minutes while turning, season with salt 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
In the meantime, drain green pepper in a sieve. Wash the chives, dab dry and, except for a little bit for garnishing, cut into fine rolls
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. Serve and garnish with chives if necessary. Butter noodles taste good with it.