DinnerBooks
Pannbiff with creamy sponge sauce

Pannbiff with creamy sponge sauce

Cooking Time45 m
Ingredients17
DifficultyMedium
0
0
hatilighthatilight
A little senap in the mixed-color steaks makes a big difference and gives them more sting. For it fits a sauce on champin ions, crème fraiche, soy and a squatty balsam vinegar that gets putting together in the forehead. Serve with rice and teared carrots alongside.

Ingredients

4 servings
  • Step: 1
    4 port rice
  • Step: 2
    1 st yellow onions
  • Step: 3
    250 g champinions
  • Step: 4
    1 msk oil
  • Step: 5
    1 msk balsamic vinegar
  • Step: 6
    1 msk veteran
  • Step: 7
    2 dl milk
  • Step: 8
    1 dl crème fraiche
  • Step: 9
    1 msk japanese soy
  • Step: 10
    salt
  • Step: 11
    pepper
  • Step: 12
    500 g mixed
  • Step: 13
    1/2 tsk salt
  • Step: 14
    2 krm pepper
  • Step: 15
    1 msk senape the dijon
  • Step: 16
    1/2 dl water
  • Step: 17
    3 st carrots

Instructions

  • Step: 1
    Cook the rice as directed on the packaging.
  • Step: 2
    Scale and hack the bulb. Cut the champinions. Break the bulb and champin ions in half the oil in a pan. Remove the forehead from the heat and pour over the vinegar.
  • Step: 3
    Put everything in a pot. Pull over the flour and turn around. Add milk, crème fraiche and soy and let seven during stirring until the sauce thickens. Taste with salt and pepper.
  • Step: 4
    Pannbiff: Mix the ferry with salt, pepper, mustard and water. Form to flat pans. Stick in the rest of the oil about 5 minutes on each side. turn from time to time.
  • Step: 5
    Scale and tear the carrots. Serve them with the pan steaks, sauce and rice.

Näring

Calories663kcal
Carbohydrates60g
Fat32g
Protein33g
Serving Size4serving

Comments