Jägerpfanne translated as Hunter's Pan.
Many dishes here in Germany are served with mushrooms and are called Hunter's .... ( nach Jägerart). The most famous one is the Jägerschnitzel. A breaded pork schnitzel topped with a creamy mushroom sauce.
This recipe is a bit different. The mushrooms still are an important part of the dish. But the addition of ground meat (65 % pork and 35 % beef) makes it more hearty.
This time I tried something I saw on various cooking videos. I decided to cook without oil. Preparing the mushrooms first in s dry and hot pan is a method I did once or twice before. They need to stay in the pan without stirring for several minutes. They get turned then and tossed around. When the mushrooms start to loose water, get them out of the pan and set aside.
Still without oil in the pan, toss on the ground meat and start breaking it down with a spatula. When the pink is gone, add ham bits and onion and garlic. Now season very well. After a couple of minutes, toss in the mushrooms with the liquid that came out if them. Fresh herbs to round up the flavour.
The pasta is cooking right now and some starchy water can be transfered to the pan. The time for the creme fraiche has come. It will make everything creamy.
Last step is the addition of the pasta directly from the pot. A little water still helps with the sauce.
Ingredients for 2:
250 g brown button mushrooms
300 g mixed ground meat, 40 g raw ham bits
1 yellow onion, 2 shallots, 3 garlic cloves
Fresh thyme, majoram, parsley
Salt pepper, smoked paprika, herbes de Provence
125 g creme fraiche
160 g pasta
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