Ingredients
- 800 g pork schnitzel
- 2 onions
- 100 ml vegetable broth
- 100 ml white wine
- salt, pepper
- 250 g mushrooms
- 150 g pickles
- 150 ml cream
- 2 ts mustard
Preparation
1. Remove meat from the refrigerator about 30 minutes before you intend to prepare it.
2. Peel and dice the onions. Dab the meat dry with paper towel and cut it into strips.
3. Close the pot with the EasyQuick with the 24 cm sealing ring, heat the pot on highest level up to the roasting window, switch to a low level and roast the meat in batches.
4. Add the onions and roast. Deglaze with vegetable broth and white wine. Season with salt and pepper.
5. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 10 minutes in the steam area.
6. Clean the mushrooms with a brush or cloth and finely cut. Dice the pickles and add both. Heat the pot again on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.
7. Stir the cream with mustard, fold into the ragout and season to taste.
This recipe has been tested and approved by AMC.
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