John Myers
Kassler with Mushroom Cream Sauce
The perfect kassler with mushroom cream sauce recipe with a picture and simple step-by-step instructions.
- 3 Discs Kassler cutlet
- 4 Onions
- 3 Gherkins
- 2 small doses Sliced mushrooms
- 100 g Sour cream
- Sweet paprika
- Mustard
- Flour
- 1 tablespoon Tomato paste
- Piri Piri spice mix
- Salt
- Clarified butter
- Broth
- Preheat the oven to 80 ° C. Peel the onions and cut into half rings. Cut the pickles into cubes. Drain the mushrooms in slices.
- Brush the kottelets with mustard on both sides and dust with flour. Melt the clarified butter in a large pan and fry the Kottelets on both sides so that they don’t get dry. Then take it out of the pan, put it in a fire-proof dish and keep it warm in the oven at around 80 ° C.
- Put clarified butter in the pan and brown the half onion rings lightly. Add the diced pickles and mushrooms and stew. Season with paprika and piri piri. Add the tomato paste and sauté lightly.
- Deglaze with liquid, e.g. broth, and stir in the sour cream. Season to taste with salt and mustard.
- Serve the Kassler Kottelets with boiled potatoes and mushroom cream sauce.
Facebook Comments