Fine ragout for pies

Ingredients for 8 servings:

• 500 g chicken, cooked
• 375 g mushrooms
• 1 medium-sized onion(s), approx. 50 g
• 30 g butter
• Salt
• 2 pinches of pepper from the mill
• 45 g butter
• 60 g wheat flour
• ¾ liter broth
• 1 pinch of salt
• 1 pinch(s) of sugar
• 2 tbsp white wine
• 1 tbsp lemon juice
• 1 egg(s), size L, of which the yolk
• 2 tbsp sour cream, 10%

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Dice the chicken. Clean and thinly slice the mushrooms. Peel and dice the onion. Heat the butter. Sauté the mushrooms and onion for 5-10 minutes, season with salt and pepper, and mix with the meat. For the sauce, heat the butter. Add the flour and sauté, stirring constantly. Deglaze the roux with broth, stirring continuously, bring to a boil, and season with salt, sugar, white wine, and lemon juice. Add the meat, mushrooms, and onion to the boiling sauce and heat through. Whisk the egg yolk with a little of the hot sauce and stir into the sauce while it is still boiling. Top with sour cream. Immediately pour the hot ragù into hot pies. For eight servings, one serving has 256 kcal.