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Ingredients
- 100 g Cornichons mit 40 g Sud
- 1 Zwiebel halbiert
- 1 Knoblauchzehe
- 20 g Butterschmalz
- 600 g Rinderrouladen doppelt dick geschnitten (1 cm Dicke, siehe Tipp), quer in Streifen (1,5 cm)
- 250 g Wasser
-
1
geh. TL Gewürzpaste für Fleischbrühe, selbst gemacht
or 1 Würfel Fleischbrühe (für 0,5 l) - 1 TL Salz
- 10 Prisen Pfeffer
- 300 g Möhren
- 250 g Champignons halbiert
- 3 Prisen Zucker
- 10 g Speisestärke
- 150 g Saure Sahne cremig gerührt
- 500 g Spätzle, frisch aus dem Kühlregal
- 20 g Butter in Stücken
- 2 Prisen Muskat
- 8 Stängel Kerbel abgezupft
- Nutrition
- per 1 Portion
- Calories
- 602 kcal / 2533 kJ
- Protein
- 43 g
- Fat
- 25 g
- Carbohydrates
- 48 g
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