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Mushroom Chopping Pan with Peas and Carrots in Cream Sauce

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Mushroom Chopping Pan with Peas and Carrots in Cream Sauce

The perfect mushroom chopping pan with peas and carrots in cream sauce recipe with a picture and simple step-by-step instructions.

  • 500 g Ground beef
  • 250 g Fresh mushrooms
  • 1 Onion
  • 1 Can Peas and carrots
  • 1 packet Cream sauce e.g. from Corbell Penny
  1. Clean and quarter the mushrooms. Chop the onion.
  2. Heat the oil in a pan and sauté the onion. Add the ground beef and fry with it. Pepper and salt
  3. When the mince is done, add the mushroom quarters to the pan and fry. Drain the can / glass of peas / roots and add to the pan. Stir gently. After about 3 minutes stir in the cream sauce, bring to the boil, season to taste, done.
  4. If you want, you can make rice, pasta or potatoes. Baguette bread served me with it.
Dinner
European
mushroom chopping pan with peas and carrots in cream sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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