Schwammerl-Geschnetzeltes with Schupfnudeln


Rating: 1.50 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:



















Instructions:

Have fun preparing this mushroom dish!

Remove the peel from the potatoes and soften them in salted water. Drain, return to the saucepan and steam briefly on the hot stove top. Then press through a press, stir in egg yolk and a little flour and season with salt, pepper and nutmeg. Form the potato mixture into Schupfnudeln and cook them in boiling salted water. Drain well and sauté in a frying pan with butter just before serving.

Cut the meat into fine slices and fry briefly at high temperature in a frying pan with clarified butter. Season with salt and pepper and remove from the frying pan. In the frying pan sweat the shallots until golden brown, add the mushrooms and extinguish with cognac. Add clear soup and a little wine and boil the liquid by half. Add the gravy from the meat, thicken the sauce with flour butter. Add the parsley and the meat, let it boil for a short time, season strongly with salt and freshly ground pepper. It is important that the meat is not completely cooked through. This keeps it tender and juicy.

Serve the meat with the Schupfnudeln.

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