Calvecake with mushroomsky, beans and potato soufflé

Name: Calvecake with mushroomsky, beans and potato soufflé
Yield: 2
Ingredients: Oil for frying; Pepper; Salt; 0.25 bundle Finely chopped parsley; 0.5 + 0.5 Finely chopped onion; 1 Eggs; 1 dl Red wine; 10 g Butter; 100 g Mushroom; 150 g Green beans; 2 Veal chops without bone á 175 g; 200 g Mealy potatoes

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Calvecake with mushroomsky, beans and potato soufflé

		Oil for frying
		Pepper
		Salt
0.25	bundle	Finely chopped parsley
0.5 + 0.5		Finely chopped onion
1		Eggs
1	dl	Red wine
10	g	Butter
100	g	Mushroom
150	g	Green beans
2		Veal chops without bone á 175 g
200	g	Mealy potatoes

Instructions for Calvecake with mushroomsky, beans and potato soufflé

To prepare the Calvecake with mushroomsky, beans and potato soufflé recipe, please follow these instructions:

The potatoes are peeled and cut into smaller pieces. Boil tenderly. Sieved and mashed to fine texture. When cooled, stir it up with chopped parsley and egg. Season with salt and pepper. Fill 2 greased souffléforms. Bake in oven at 200 for 10 min.

Meanwhile, brown the chops and fry about 3-4 minutes on each side. Seasoned. The chops are removed from the forehead and kept warm.

The mushrooms are chopped and sautéed with the finely chopped onions. Add red wine and cook to half.

The beans are sautéed with the last half onions, paned and seasoned with salt and pepper.

Calvecake with mushroomsky, beans and potato soufflé

Ingredients for Calvecake with mushroomsky, beans and potato soufflé

Instructions for Calvecake with mushroomsky, beans and potato soufflé

Recipe categories