Spaghetti with piquant schnitzel cream

Name: Spaghetti with piquant schnitzel cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400-500 g Spaghetti; 7-10 Tbsp Salt; 250 g Mushrooms; 2 (300 g) Pork escalope; 1 Onion; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Curry; 1-2 TEASPOONS Flour; 1-2 TABLESPOONS Brandy; 1 Tsp clear broth (instant); 125-150 g Fresh cream; 4 Apricot halves (tin); 1 TABLESPOON pickled green peppercorns

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400-500 g Spaghetti
7-10 Tbsp Salt
250 g Mushrooms
2 (300 g) Pork escalope
1 Onion
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Curry
1-2 TEASPOONS Flour
1-2 TABLESPOONS Brandy
1 Tsp clear broth (instant)
125-150 g Fresh cream
4 Apricot halves (tin)
1 TABLESPOON pickled green peppercorns

Directions

1
Cook spaghetti in plenty of boiling salted water for 8-10 minutes until firm
2
Clean, wash and slice the mushrooms. Dab the meat dry and cut into thin strips. Peel and finely chop the onion
3
Fry the meat in hot oil while turning. Season with salt and pepper. Take out. Fry the mushrooms and onion in the cooking fat. Add meat again. Dust with curry and flour and sauté briefly. Deglaze with about 3/8 l water and brandy. Bring to the boil, dissolve broth in it
4
Stir in the crème fraiche, up to about 2 teaspoons. Let everything simmer for 2-3 minutes. Cut the apricots into fine slices and add with the green pepper. Add the rest of the crème fraiche to the sauce. Serve with the spaghetti