Sliced cream au gratin

Name: Sliced cream au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 250 g Mushrooms; 400 g Pork escalope; 125 g Gorgonzola (blue cheese); 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g Whipped cream; 1 glass (400 ml) Vegetable stock; 1 TABLESPOON sauce thickener; 1 (250 g) bag of ribbon noodles

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
250 g Mushrooms
400 g Pork escalope
125 g Gorgonzola (blue cheese)
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g Whipped cream
1 glass (400 ml) Vegetable stock
1 TABLESPOON sauce thickener
1 (250 g) bag of ribbon noodles

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 5 minutes, then drain. Clean, wash and halve the mushrooms. Wash the meat, dab dry and cut into strips.
2
Dice gorgonzola. Heat the oil. Fry meat for 5 minutes, turning. Season with salt and pepper and remove. Fry the mushrooms in the frying fat for about 7 minutes. Add meat again. Deglaze with cream and stock.
3
Let it boil down for 5 minutes at high heat. Add the sauce thickener and melt half of the gorgonzola in it. Season to taste again. Pour broccoli and meat pan into an ovenproof dish. Spread the rest of the cheese on top.
4
Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 5-8 minutes. Cook the pasta in boiling salted water for about 6 minutes and add.