shredded in pesto cream

Name: shredded in pesto cream
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 750 g small mushrooms; 2 Onions; 2 red peppers; 1.5 kg Pork escalope; 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 4-5 Tbsp green pesto; 500–600 g Whipped cream; 2 TABLESPOONS clear soup; 7-10 Tbsp Sugar; 2-3 stem(s) Basil and chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

750 g small mushrooms
2 Onions
2 red peppers
1.5 kg Pork escalope
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
4-5 Tbsp green pesto
500–600 g Whipped cream
2 TABLESPOONS clear soup
7-10 Tbsp Sugar
2-3 stem(s) Basil and chervil

Directions

1
Clean, wash and possibly halve the mushrooms. Peel and finely dice the onions. Clean, wash and chop the peppers. Dab schnitzel dry. Cut into strips of about 1 cm thickness.
2
Heat 2 tablespoons of oil in a frying pan. Sauté the mushrooms in it in portions. Season with salt and pepper and remove. Heat 1 tablespoon of oil in the frying fat. Fry onions and peppers briefly and remove.
3
Heat the remaining oil. Brown the meat in it in 2-3 portions. Season with salt and pepper. Put all the meat, mushrooms, onions and peppers in the roaster. Dust with flour and sauté briefly.
4
Stir in a good 1 l water, 2 tablespoons pesto, cream and stock and bring to the boil. Cover and braise over medium heat for about 1 ¾ hours (see info).
5
Season the shredded meat with salt, pepper and 1 pinch of sugar. Stir in 2-3 tablespoons pesto. Wash the herbs, shake dry and pluck the leaves from the stems. Serve the shredded meat and sprinkle with herbs.
6
Ribbon noodles taste good with it.