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Sliced ​​meat with leeks and mushrooms in cream cheese sauce

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Ingredients for 4 servings:

  • 4 schnitzels
  • 1 tbsp vegetable fat
  • 1 stalk(s) leek
  • 250 g mushrooms
  • 100 g ham, raw, diced
  • 100 g double cream cheese
  • e.g. milk
  • n. B. Pfeffer
  • n. B. Salt
  • possibly cornstarch

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the schnitzel into strips. Clean the leek and slice it into rings. Quarter or slice the mushrooms, depending on their size. Heat the oil in a pan. Brown the meat all over, remove from the pan, and set aside. Brown the ham cubes. Add the leek and mushrooms and sauté, reducing the heat slightly. After about 10 minutes, add the cream cheese and milk, if desired. Cover and simmer until the vegetables are tender. Add the schnitzel back to the pan and heat through. Season with salt and pepper, if desired. Thicken the sauce with cornstarch, if desired. Serve with potatoes, pasta, or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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