Pepper steak with mushroom croquettes
easy
60 mins
60 mins
Ingredients
- 350 g Butter mushrooms
- 1 TEASPOON + 1 tablespoon butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 small onions
- 4 Beef fillet steaks (approx. 120 g each)
- 375 g Dumpling dough for raw dumplings Thuringian style (from the fresh food counter)
- 1 Egg Yolk
- 150 g Whipped cream
- 3-4 Tbsp Oil
- 1 TABLESPOON pickled red and green peppercorns
- 7-10 Tbsp Parsley and pepper panicle
Directions
- 1
Clean and wash mushrooms. Cut 150 g into fine slices. Heat 1 teaspoon butter. Fry the sliced mushrooms for about 3 minutes. Season with salt and pepper, let cool down. Cut the remaining mushrooms into quarters.
- 2
Peel onions and cut into fine slices. Wash steaks and pat dry. Knead dumpling dough, egg yolk and cooled down mushrooms and form into balls (approx. 4 cm Ø). Heat 1 tablespoon butter. Fry the onion slices and mushroom quarters in it. Season with salt and pepper. Deglaze with cream and let it boil down for 3 minutes. In the meantime, fry the steaks in 1 tablespoon of hot oil on each side over high heat. Season with salt and peppercorns. Fry for 5-7 minutes over medium heat until done. Remove from the pan. Boil the meat with 1/8 litre water and stir into the mushroom vegetables.
- 3
In the meantime, fry the steaks in 1 tablespoon of hot oil on each side over high heat. Season with salt and peppercorns. Fry for 5-7 minutes over medium heat until done. Remove from the pan. Boil the meat with 1/8 litre water and stir into the mushroom vegetables. Fry the balls in 2-3 tablespoons of hot oil for about 5 minutes while turning. Serve in portions garnished with chopped parsley and pepper pancakes. Serve with a fresh salad
Nutrition Facts
520 kcal
30 g
30 g
31 g
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