Components
Loin meat or different lean meat (may be rump or shoulder, relying on funds), 1k
Champignes frescos, 300 g
Shallots, 4
Milk cream, 200 g
Broth, 1 cup
White wine, 1 cup
Paprika, 1 tablespoon
Butter, 2 tablespoons
Oil, 2 tablespoons
Very finely chopped parsley, 2 tablespoons
Preparation
– Take away the fats from the meat and minimize it into strips.
– Clear and minimize the mushrooms, in half or into three slices, relying on the scale.
– Peel and chop the shallots.
– In a frying pan, put a tablespoon of butter and a tablespoon of oil, warmth and sauté the mushrooms there, decrease the warmth, season with salt and pepper and allow them to cook dinner for about ten minutes.
– Season the meat with salt and paprika.
– In a pot, warmth the remainder of the butter and oil, sauté the items of meat and the shallot.
– Add the wine, decrease the warmth and let it cut back by half
– Add the broth little by little (lower than 1 cup could also be used).
– Add the cream and mushrooms.
– If the meat used is loin, cook dinner 5 extra minutes, whether it is one other decrease high quality meat, let it cook dinner till it is extremely tender (about 15 to twenty minutes).
– Serve in small casseroles, sprinkle with parsley, it may be served with rice.
