Lammegryde chasseur

Name: Lammegryde chasseur
Yield: 4
Ingredients: The split must of ½ lemon; Salt; Black pepper; ¼ l Broth; 1 kg Lamb breast with legs; 1 Onion; 1 bundle Parsley; 1 dl Dry white wine; 1 tsp Dried Basil; 2 tsp Edelsuss paprika; 2 clove Garlic; 2 tbsp Flour; 2 tbsp Oil; 2 tbsp Butter; 250 g Mushrooms; 450 g Peeled tomatoes from the Tin

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Lammegryde chasseur

		The split must of ½ lemon
		Salt
		Black pepper
¼	l	Broth
1	kg	Lamb breast with legs
1		Onion
1	bundle	Parsley
1	dl	Dry white wine
1	tsp	Dried Basil
2	tsp	Edelsuss paprika
2	clove	Garlic
2	tbsp	Flour
2	tbsp	Oil
2	tbsp	Butter
250	g	Mushrooms
450	g	Peeled tomatoes from the Tin

Instructions for Lammegryde chasseur

To prepare the Lammegryde chasseur recipe, please follow these instructions:

Get the butcher to chop the meat into suitable pieces.

Mix the flour with peppers, salt and pepper and turn the pieces of meat into it. Pil onion and garlic and chop both roughly.

Heat oil and butter in a saucepan and brown the meat with onions and garlic under frequent turning. Add broth and tomatoes plus the liquid from the tomatoes.

Clean the mushrooms and cut the stems off (but save them because they can be used in many other dishes). Put the mushroom heads in the pan, pour white wine over and add lemon peel and basil. Stir well and let it all spin for low heat for 45-55 minutes. Finally, season with salt and pepper and sprinkle the dish with finely chopped parsley just before serving.

In addition, mashed potatoes and green salad.

Lammegryde chasseur

Ingredients for Lammegryde chasseur

Instructions for Lammegryde chasseur

Recipe categories