Big Julienne with yogurt

For long-playing pleasure - big julien! The most meaty! "Julienne" is better served hot. A hearty and delicious dish.

The author of the recipe

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Composition / ingredients

Servings:

Veal

350

Onion

Yogurt (natural, without additives)

100

Champignons (fresh)

300

Parmesan (you can have another hard cheese)

Dill (can be 2, fresh)

Salt

to taste

Spices dry (pinch)

to taste

Walnuts (crushed)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 41 % 9 g

Carbohydrates 9 % 2 g

122 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:

Wash and dry mushrooms and meat. Peel the onion. Cut everything into medium-sized cubes.
Quickly fry the meat on a well-heated roaster with the addition of vegetable and butter.
Add the onion and fry everything together for 6-7 minutes.
Add the mushrooms, fry over medium heat for 10 minutes. Add salt and spices.
Then add natural yogurt, stir and immediately remove from heat.
Sprinkle with parmesan, grated on a coarse grater and crushed walnuts.
Put in a preheated 220 degree oven for 3-5 minutes.
Sprinkle with fresh chopped dill.