Description
Saftiges Bratwurstgeschnetzeltes in cremiger Senfsoße, verfeinert mit zarten Champignons, goldbraunen Zwiebeln und aromatischem Majoran. Frische Petersilie sorgt für einen grünen Akzent und pikante Frische.
Ingredients
Scale
- 4 Bratwürste
- 250 g onions, diced
- 250 g mushrooms (champignons)
- 2 tablespoons medium hot mustard
- 100 ml cream
- 1 bunch parsley
- 1 teaspoon dried marjoram
- Salt and pepper
- 1 tablespoon cornstarch
- Oil
Instructions
- Begin by preparing the ingredients: peel the casing off the bratwursts and slice them into thin strips. Dice the onions evenly and clean the mushrooms, then quarter them. Wash the parsley, shake it dry, and finely chop the leaves. Set all these prepared ingredients aside.
- Heat a large skillet or frying pan over medium-high heat and add a generous splash of oil. Once the oil is hot, add the sliced bratwurst pieces to the pan. Sauté the bratwurst strips, stirring occasionally, until they are browned and cooked through, about 5 minutes. This step adds flavor and ensures a crispy texture.
- Add the diced onions to the pan with the bratwurst. Continue to cook, stirring frequently, until the onions become soft and translucent, about 2-3 minutes. The onions will pick up some of the flavor from the bratwurst as they cook.
- Add the quartered mushrooms to the pan with the bratwurst and onions. Stir well to combine all the ingredients. Allow the mixture to cook for about 5 minutes, stirring occasionally, until the mushrooms are softened and have released some of their moisture.
- In a separate bowl, whisk together the mustard, cream, dried marjoram, and cornstarch until the mixture is smooth and there are no lumps. The cornstarch will help thicken the sauce and the mustard adds a tangy depth of flavor.
- Pour the mustard-cream mixture into the pan with the bratwurst, onions, and mushrooms. Stir everything together thoroughly to ensure the sauce coats all the ingredients evenly. Bring the mixture to a gentle boil and let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Season the dish generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed, and stir in the chopped fresh parsley for a burst of color and flavor.
- Serve the Bratwurstgeschnetzeltes hot, ideally accompanied by creamy mashed potatoes or parsley potatoes. Garnish with additional fresh parsley if desired.
Notes
For best results, use high-quality bratwurst and fresh mushrooms. You can substitute the cream with a lighter version or a plant-based alternative if you prefer. Adjust the amount of mustard to your taste for a more or less tangy sauce. This dish pairs wonderfully with mashed potatoes, boiled potatoes with parsley, or even crusty bread. Leftovers can be stored in the refrigerator for up to two days and reheated gently.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
