Shredded in sherry-mushroom cream

Name: Shredded in sherry-mushroom cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Broccoli; 500 g Mushrooms (e.g. brown); 1 medium onion; 600 g Pork escalope; 2 TABLESPOONS flaked almonds; 2-3 TABLESPOONS oil, salt, white pepper; 200 g Whipped cream; 4 TABLESPOONS dry sherry; 2 TEASPOONS clear soup; 4 TABLESPOONS Sauce thickener; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Butter

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Broccoli
500 g Mushrooms (e.g. brown)
1 medium onion
600 g Pork escalope
2 TABLESPOONS flaked almonds
2-3 TABLESPOONS oil, salt, white pepper
200 g Whipped cream
4 TABLESPOONS dry sherry
2 TEASPOONS clear soup
4 TABLESPOONS Sauce thickener
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Butter

Directions

1
Clean broccoli and mushrooms, wash them. Cut broccoli into florets. Cut mushrooms into slices. Peel and finely dice onion. Wash the meat, dab dry and cut into strips
2
Roast the almonds without fat, take them out. Fry meat in hot oil in portions. Season with salt and pepper, take out
3
Fry the mushrooms and onion in hot frying fat in portions. Season with salt and pepper. Stir in 1/2 l water, cream, sherry and stock. Bring to the boil and simmer for about 5 minutes
4
Steam broccoli covered in little boiling salted water for 6-8 minutes. Add meat to the mushroom sauce. Bind with sauce thickener. Season to taste with salt, pepper and nutmeg
5
Drain the broccoli. Add butter and almonds and toss. Serve everything. Served with: wide ribbon noodles
6
Try the more aromatic brown mushrooms (rosé mushrooms, brown Egerlings) instead of white ones. They are firmer and give the dish a strong taste