John Myers
Ingredients for 2 servings:
- 350 g pork or poultry, shredded
- 1 onion(s)
- 1 small jar of mushrooms or 250 g fresh mushrooms
- 1 package of vegetables (buttered vegetables, frozen)
- 1 cup of cream
- 1 cup crème fraîche with herbs
- salt and pepper
- e.g. broth, instant
- some oil
- possibly sauce thickener
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Use pork or poultry, depending on your taste. We prefer fresh mushrooms for flavor, but canned mushrooms are a bit quicker. Dice the onion. If you’re using fresh mushrooms, you can also slice or quarter them. Heat a little oil in a large pan. Brown the meat and onion and season with salt and pepper. When the meat starts to brown, add the mushrooms. A short time later, add the buttered vegetables. When the vegetables have thawed, add the cup of crème fraîche and about half a cup of cream. Let the whole thing simmer for 5 minutes. Then season again with salt, pepper, and stock if desired. If the sauce is a bit too thin, either reduce it or thicken it with a sauce thickener. We serve it with spaetzle, but rice, tagliatelle, or potatoes also go well.
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