Spaghetti with mushroom-schnitzel sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and slice the mushrooms. Cut cutlets into thin strips. Drain apricots and cut into fine slices. Peel and finely chop the onion. Heat oil in a pan. Fry meat briefly while turning. Season with salt and pepper and remove. Fry mushrooms and onion in hot frying fat until golden brown, add meat again and sprinkle with curry. Continue steaming briefly and deglaze with stock, 100 g crème fraîche and brandy. Add apricots and peppercorns, bring to the boil and simmer for about 2 minutes. Add sauce thickener, bring to the boil again briefly and season to taste with salt and curry. Put the rest of the crème fraîche as a stain on the spaghetti and sprinkle with curry.

2. 2

   (including 400 g spaghetti)

3. 3

   For 4 people, put 400 g spaghetti in plenty of boiling salted water and cook for about 8 minutes until bubbly. Pour onto a sieve, rinse briefly under cold water and drain. Serve spaghetti with the sauces and garnish with herbs

Nutrition Facts

KCAL
650 kcal

CARBS
79 g

FATS
19 g

PROTEINS
33 g