1 kg (2 lb) potatoes
salt and freshly ground
black pepper
approx. 50 g (2 oz) butter
1 large onion, sliced
100 g (4 oz) mushrooms, sliced
175 ml (6 fl oz) sour cream
20 g (3 tbsp) chopped chives
salt and freshly ground
black pepper
approx. 50 g (2 oz) butter
1 large onion, sliced
100 g (4 oz) mushrooms, sliced
175 ml (6 fl oz) sour cream
20 g (3 tbsp) chopped chives
method
1. Scrub the potatoes and cook in salted water until barely tender.
2. Drain, peel and slice. Heat some of the butter in a flameproof casserole and fry the onion until translucent.
3. Add the mushrooms and cook gently until the juices run.
4. Add the rest of the butter as necessary and stir in the potatoes.
5. Let them gently brown on one side, season, turn over and add the cream.
6. When most of the cream has been absorbed, sprinkle over the chopped chives and a little more pepper and serve.
2. Drain, peel and slice. Heat some of the butter in a flameproof casserole and fry the onion until translucent.
3. Add the mushrooms and cook gently until the juices run.
4. Add the rest of the butter as necessary and stir in the potatoes.
5. Let them gently brown on one side, season, turn over and add the cream.
6. When most of the cream has been absorbed, sprinkle over the chopped chives and a little more pepper and serve.
serving amount
serves 6
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