Princess beans with lamb

Name: Princess beans with lamb
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g fine green beans (e.g. princess beans); 125 g Chanterelles; 1 medium onion; 4 Lamb salmon (detached lamb back; à approx. 150 g); 3 discs Bacon; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 150 g Whipped cream; 1 TEASPOON Vegetable broth (instant); 3 TABLESPOONS Sauce thickener; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g fine green beans (e.g. princess beans)
125 g Chanterelles
1 medium onion
4 Lamb salmon (detached lamb back; à approx. 150 g)
3 discs Bacon
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
150 g Whipped cream
1 TEASPOON Vegetable broth (instant)
3 TABLESPOONS Sauce thickener
7-10 Tbsp Aluminium foil

Directions

1
Clean and wash the beans. Clean the chanterelles, rinse briefly if necessary. Peel and finely chop the onion. Wash the meat and pat dry.
2
Leave the bacon in a pan without fat until crispy. Take out and let drain on kitchen paper. Heat the oil in the bacon fat. Fry the meat in it for 6-8 minutes until brown all around. Beans in boiling salted water
3
Cook for 8-10 minutes. Then drain
4
Season meat with salt and pepper. Take it out and let it rest wrapped in aluminium foil. Sauté onion in frying fat until translucent. Add chanterelles and fry briefly
5
Deglaze with 200 ml water and cream. Bring to the boil, stir in broth and simmer a little. Season sauce with salt and pepper and thicken slightly with sauce thickener. Crumble the bacon finely. Arrange everything and sprinkle with the bacon. Roast potatoes taste good with it