Meatloaf Stroganoff style

Ingredients for 4 servings:

• 800 g potatoes
• 400 g meatloaf
• 1 large can of mushrooms
• 3 small gherkins
• 1 large onion(s)
• salt and pepper
• 2 tbsp oil
• 1 tbsp flour
• 250 ml milk
• 1 tsp broth, instant
• 2 tsp mustard, medium hot
• ½ bunch parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick, easy and inexpensive pan dish

Peel the potatoes and cook in salted water for about 20 minutes until tender. Cut the meatloaf into strips, halve the onion and slice into thin strips, and drain the mushrooms well. Heat the oil in a large pan and fry the meatloaf strips, then remove. Fry the mushrooms and onions in the frying oil, dust with flour, and sweat while stirring. Deglaze with milk and 250 ml water, bring to a boil, add the instant stock, and simmer for about 5 minutes. Wash the parsley, pick off the leaves, and finely chop. Slice the cucumbers. Stir the mustard into the sauce, add the meatloaf and cucumber slices, and season to taste with salt, pepper, and 2-3 tablespoons of cucumber juice. Serve on plates with the potatoes and sprinkle with parsley. It’s sure to be delicious with rice, too.