Shredded meat au gratin

Name: Shredded meat au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 8 Stem(s) Thyme; 1 washer Toast; 15 g Parmesan cheese; 20 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g pink mushrooms; 1 Onion; 1 small red, green and yellow peppers; 500 g Pork escalope; 100 ml dry white wine; 100 ml Vegetable broth; 200 g Whipped cream; 2 TEASPOONS sauce thickener; 300 g ribbon noodles; 3 TABLESPOONS Oil; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

8 Stem(s) Thyme
1 washer Toast
15 g Parmesan cheese
20 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g pink mushrooms
1 Onion
1 small red, green and yellow peppers
500 g Pork escalope
100 ml dry white wine
100 ml Vegetable broth
200 g Whipped cream
2 TEASPOONS sauce thickener
300 g ribbon noodles
3 TABLESPOONS Oil
7-10 Tbsp Grease

Directions

1
Wash the thyme, shake dry and chop the leaves finely except for a little to garnish. Set aside 1 teaspoon thyme for the shredded leaves. For the crust, mix the toast and thyme finely in the universal chopper.
2
Knead breadcrumbs, parmesan and butter, season with salt and pepper. Clean, wash and halve the mushrooms. Peel and chop the onion. Halve, clean, wash and chop the peppers.
3
Wash the meat, dab dry and cut into strips. Boil up wine, stock and cream. Season with salt and pepper and thicken with sauce thickener. Cook pasta in boiling salted water according to package instructions.
4
Heat 2 tablespoons of oil in a frying pan. Sauté the meat in it in portions and season with salt and pepper. Remove and heat 1 tbsp. oil in a frying pan. Fry the mushrooms, peppers and onions for 2-3 minutes.
5
Season to taste with salt, pepper and thyme. Drain the noodles and put them with the shredded meat and the sauce in a greased casserole dish. Spread herb crust over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
6
Garnish with thyme.