John Myers
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Hearty Herb Hunter Pan
The perfect hearty herb hunter pan recipe with a picture and simple step-by-step instructions.
For seasoning:
- 2 tbsp Vegetable oil
- 1 middle Onion
- 1 pole Leek
- 350 g Mushrooms brown
- 1 tbsp Tomato paste
- 350 ml Beef broth hot
- 200 g Cream
- Salt, colored pepper from the mill
- 1 pinch Sugar
- 1 pinch Cayenne pepper
- 1 tsp Sweet paprika powder
- 1 Couple of splashes Worchester sauce
- 1 tsp Freshly squeezed lemon juice
- 1 tsp Herb mustard
Herbs:
- 2 tbsp Frozen parsley
- 2 tbsp Frozen chives
Possible side dishes:
- Rice, spaetzle, potatoes or bread dumplings and a salad of your choice
- Heat the oil in a large pan. In the meantime, tighten the onion, clean and wash the leek. Dice the onion and cut the leek into fine rings. Brush the mushrooms, cut in half and cut into thin slices.
- As soon as the minced meat has turned some color, add the onion and leek. Lightly salt and pepper everything. Steam the vegetables for about 5 minutes, then add the mushrooms to the pan. Fry everything for another 5 minutes.
- Stir in the tomato paste and fry briefly. Deglaze the pan with the hot stock and cream, then bring to the boil. Add sugar, cayenne pepper, paprika powder, Worchester sauce, lemon juice and herb mustard. Let the hunter pan simmer for about 15 minutes, stirring occasionally. Finally mix in the herbs, season everything again with the spices and serve. We ate the hunter’s pan with rice and a tomato salad. Bon appetit and have fun cooking at home!
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