English Muffins Stroganoff Art

Ingredients for 2 servings:

• 4 muffin(s) (English Muffins – Ready-made product)* see description
• 250 g minced beef
• 150 g mushrooms, white or brown
• 1 small onion(s)
• 1 pickle(s)
• 200 ml beef bouillon
• 3 tbsp flour
• 3 sprig(s) thyme or 1 tsp dried
• ½ cup of crème légère or cream cheese
• 4 slices of cheddar cheese
• oil
• salt and pepper
• garlic powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick finger food for TV evenings

*English muffins are small, round, and flat yeast rolls. Recipes can be found in the database; they can be replaced with toasties. Chop the mushrooms, gherkin, and onion very finely. Cut the cheddar into not-too-thick strips. Fry the ground beef with oil in a large pot until crumbly, dust with flour, and let it brown briefly. Add the mushrooms, gherkin, and onion and fry briefly until the onion is translucent. Deglaze with the beef stock and simmer over medium heat for about 15 minutes until the mixture has thickened slightly. Season to taste with thyme, salt, pepper, and a little garlic powder. Stir in the crème légère or, alternatively, some cream cheese (this will be quite rich). Halve the English muffins crosswise and place them on a rack lined with baking paper. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Drop a small amount of topping onto each muffin, preferably with a tablespoon, until the mixture is lightly heaped. Place the cheddar cheese strips on top. Bake on the middle rack for about 8-10 minutes, until the cheese is melted and the muffins are crispy. The muffins are delicious hot or cold and can also be prepared in larger batches for parties.