Meat rolls with mushroom cream
easy
90 mins
90 mins
Ingredients
- 250 g Mushrooms
- 150-200 g Chanterelles
- 1 medium onion
- 6-8 thin pork cutlets (80-100 g each)
- 7-10 Tbsp salt, black pepper
- 1-2 TABLESPOONS medium hot mustard
- 6-8 fine slices
- 7-10 Tbsp Bacon
- 2 TABLESPOONS Oil
- 100 g Whipped cream
- 2 TEASPOONS clear broth (instant)
- 250 g Spätzle
- 1/2 bunch Parsley or chervil
- 3 TSP Cranberries (from the glass)
- 3-4 Tbsp Sauce thickener
- 6-8 wooden skewers
Directions
- 1
Clean, wash and slice the mushrooms. Wash and clean the chanterelles. Peel and finely dice the onion
- 2
Dab the meat dry and possibly tap it flat. Then season each cutlet with salt and pepper and spread mustard on one side. Roll up the schnitzel, wrap it with bacon and fix it with a wooden skewer
- 3
Heat the oil in a casserole dish. Brown the rolls in it all around and take them out. Fry the onion and mushrooms in the cooking fat. Add the rolls again and gradually deglaze everything with 1/2 l water and cream. Bring to the boil, stir in broth and braise everything covered over a low heat for about 30 minutes.
- 4
Meanwhile cook the spaetzle in boiling salted water for about 15 minutes. Wash the parsley and chop except for a little bit. Drain the spaetzle
- 5
Remove the rolls and keep them warm. Stir the cranberries into the roast stock, bring to the boil. Stir in sauce thickener and bring to the boil again. Season sauce with salt and pepper. Arrange everything, garnish with parsley leaves. Sprinkle spaetzle with chopped parsley
Nutrition Facts
650 kcal
56 g
24 g
48 g
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