Sliced ​​meat in mushroom cream sauce

Ingredients for 2 servings:

• 300 g chicken fillet(s), or chicken inner fillet, beef or pork fillet
• 1 onion(s), red
• 3 sprigs of flat-leaf parsley
• 400 g mushrooms, brown
• 1 cup of sour cream or crème fraîche, 150 g each
• n. B. Salt
• n. B. Pepper from the mill
• n. B. sugar
• 3 tbsp sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with few ingredients

Dice the onions and slice the mushrooms – this works great with an egg slicer if it has blades instead of wires. Cut the parsley into strips and the meat into strips as well. Season all ingredients, except the parsley, with salt and a little sugar. Heat the oil in a pan, fry the meat for about 30 seconds, turn it over, and fry for another 20 seconds. Remove from the pan, season with pepper, and set aside in a small, covered bowl to cook. Reduce the heat to low, add more oil, add the onions, top with the mushrooms, and fry briefly without stirring or tossing until a strong aroma arises. Now add the parsley and stir in the sour cream. Stir in the meat and its juices and bring to a boil briefly. Season again with salt and pepper and enjoy.