Composition / ingredients
Step-by-step cooking
Step 1:
Wash the mushrooms
Step 2:
Pour water
Step 3:
Fillet
Step 4:
Cut
Step 5:
Fry
Step 6:
Cut and fry mushrooms
Step 7:
Chop the onion
Step 8:
Grate cheese
Step 9:
Step 10:
Step 11:
Broth and flour
Step 12:
Mix
Step 13:
Chop the garlic
Step 14:
Fry the onion
Step 15:
Add Broth
Step 16:
Sour cream and garlic
Step 17:
Boil
Step 18:
Lay out the fillet
Step 19:
And mushrooms
Step 20:
Pour sauce over
Step 21:
Bake
Wash the mushrooms and pour water so that it covers all the mushrooms. Put on fire and boil until tender. Then throw them into a colander. Put the broth to cool.
Cut and fry the cooled mushrooms.
Fillet washed and cut into small slices. Put in a frying pan with preheated vegetable oil, add salt, pepper and fry until golden brown.
Peel the onion, cut into half rings and transfer to a preheated frying pan.
Mix the broth with flour.
When the onion turns golden, pour the broth into the pan and, stirring occasionally, boil until thickened. Then add sour cream and garlic and simmer for a few more minutes.
Rub the cheese.
Put the fried fillet and mushrooms in the cocotnice. Pour over the sauce and sprinkle with cheese.
Put in a preheated 200 C oven for 30 minutes.
Sprinkle with herbs to taste.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
