Carbonade with creamed mushrooms

Carbonade with creamed mushrooms

For carbonade with creamed mushrooms, first season 1 tablespoon of oil with pepper, paprika powder and a pressed garlic clove. Turn the carbonade in the marinade several times. Let it steep. For decoration, cut two large mushrooms in half. Cut the remaining mushrooms into slices. Finely dice shallots and a garlic clove. Heat 1 tablespoon of oil in a frying pan. Sauté the mushroom slices well. Reduce temperature. Add shallots and garlic. Add stock and cream. Season creamed mushrooms with pepper, salt and chopped thyme. Simmer the creamed mushrooms on medium heat. Mix starch with a little cold water. Bind the creamed mushrooms with it. Brush a grill pan with a little oil and heat it up. Brush halved mushrooms with 1 tbsp. oil. Season with salt and pepper. Put them in the pan. Add the carbonade. Fry the carbonade on both sides until the grill stripes appear. Season the carbonade with salt.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
556 kcal
10 g
47 g
34 g

(C)opyright by Marions Kochbuch