Meat loaf à la Stroganoff

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and wash potatoes, cut larger potatoes in half. Cook in boiling salted water for about 20 minutes. Cut meatloaf into strips. Clean and clean the mushrooms, cut the larger ones in half. Peel and halve onion and cut into thin slices. Heat the oil in a large pan and fry the meat loaf in it.

2. 2

   Take it out, fry the mushrooms and onions in the frying fat. Dust with flour and sauté while turning. Add milk and 250 ml water while stirring. Bring to the boil, stir in stock. Let simmer for 5 minutes. Wash parsley, dab dry, put aside some for garnishing. Finely chop the rest. Drain the cucumbers, collect some of the stock. Cut the cucumbers into slices, except for 4 pieces. Drain the potatoes and let them evaporate briefly. Stir mustard, gherkins and meatloaf into the sauce. Season to taste with salt, pepper and 2-3 tablespoons of cucumber stock.

3. 3

   Drain the cucumbers, collect some of the stock. Cut the cucumbers into slices, except for 4 pieces. Drain the potatoes and let them evaporate briefly. Stir mustard, gherkins and meatloaf into the sauce. Season to taste with salt, pepper and 2-3 tablespoons of cucumber stock. Sprinkle potatoes with parsley. Serve with the ragout. Garnish with set aside parsley and gherkins

Nutrition Facts

KCAL
520 kcal

CARBS
33 g

FATS
31 g

PROTEINS
24 g