John Myers
Meat Pans with Lots of Onions in Mustard Cream Sauce with Raw Carrots
The perfect meat pans with lots of onions in mustard cream sauce with raw carrots recipe with a picture and simple step-by-step instructions.
- 2 Pork schnitzel lean (ma)
- 4 Fresh onions
- 1 Clove of garlic
- 1 teaspoon Oil of choice I took garlic-flavored rapeseed oil
- Lemon pepper
- Sea salt from the mill
- 2 tablespoon Vegetable broth hot
- 200 g Cream
- 2 tablespoon Mustard medium hot
- Some cornstarch
- 4 Carrots
- 2 Apples a bit wrinkled
- 0,5 teaspoon Juice of a freshly squeezed lemon
- 1 teaspoon Powdered sugar
- 1 Cup Basmati rice
- 0,5 teaspoon Salt
- 5 Flakes of butter
- For the salad, peel the carrots and grate them in a bowl, I still do it in the traditional way by hand. Grate the peeled apples and immediately drizzle lemon juice over them so that the whole thing does not turn brown, stir with a little icing sugar and a drop of oil and let it steep for 20 minutes.
- I had 2 large schnitzel in the freezer, they should be thawed and cut into strips, season with salt and pepper, peel the onions and the garlic and cut into rings and add to the meat put everything in a Tk bag with the Sprinkle on the oil and shake and knead thoroughly. If possible, let it rest for about 1 hour … but it is also possible without a rest period.
- Now put on the rice, I always take twice as much water as rice, i.e. 1 cup of rice -2 cups of water, I bring it to a boil, let it boil for about 3 minutes, then I turn off the stove and leave the rice on the warm stove.
- Now I heat a pan and add the onion meat (without fat) and fry it until crispy on all sides. Now pour in some vegetable stock and let it boil again, pour in the cream and simmer a little, then thicken with a little cornstarch stirred in cold water, stir in the mustard and let it simmer for about 10 minutes
- Now drain the rice and stir in the flakes of butter. Now put the salad and rice on the plate and add the sliced meat and enjoy delicious.
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