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Mushroom Pan with Lamb Fillet

Mushroom Pan with Lamb Fillet
195
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
200 grams Broccoli
salt and freshly ground pepper
2 Carrots
400 grams Mushrooms
2 Onions
200 grams Lamb fillet
2 tablespoons Vegetable oil
1 tablespoon Butter
125 milliliters Lamb stock
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Preparation steps

1

Trim, rinse and divide into florets of broccoli. Blanch the broccoli florets in salted water for 4 minutes. Drain the broccoli florets, rinse with cold water and drain.

Peel the carrots and cut into sticks. Boil the carrot sticks in salted water for 6-8 minutes. Drain and let cool.

2

Trim the mushrooms and cut into small pieces depending on the size. Peel the onions and dice.

3

Cut the lamb fillets into larg pieces. Season with salt and pepper. Heat oil in a pan and fry the lamb fillet pieces all around. Remove the fried lamb fillet pieces from the pan.

4

Add the butter to the same pan and fry the onions and mushrooms. Add the blanched broccoli florets and carrot sticks, and toss briefly. Pour in the lamb stock and add the fried lamb fillet pieces. Simmer over low heat for 8-10 minutes. Season with salt and pepper and serve in plates.