21.05.2020
81
Recipe information
Cooking:
30 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
426.91
Carbohydrates:
6.27
Fats:
30.6
Squirrels:
32.45
Water:
137.3
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Buns | 2 PC. |
| 2. | Bulb onions | 1 PC. |
| 3. | Chicken fillet | 1 PC. |
| 4. | Champignon | 150 Column |
| 5. | Sour cream 20% | 2 art. l |
| 6. | Vegetable oil | 2 art. l |
| 7. | Hard cheese | 100 Column |
| 8. | Provencal herbs | taste |
| 9. | Ground pepper | taste |
| 10. | Salt | taste |
Cooking
1. Stage
Cut onion and meat into small cubes. Finely chop the mushrooms.
2. Stage
Heat the oil in a pan, shift the meat and fry until it is completely white.
3. Stage
Then add onion and mushrooms to the meat, cook for 2 minutes, then add salt and spices to taste, mix and cook until the liquid has completely evaporated.
4. Stage
Then add sour cream and heat for a minute.
5. Stage
Cut the hat off the buns and take out the middle.
6. Stage
Fill the buns with the filling, sprinkle with grated cheese on top, cover with a cut off cap and bake at 200 degrees for 10 minutes.
7. Stage
Remove the bread cap and serve. Bon Appetit!!!