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Ingredients for 2:
4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste
Tenderize the fillets.
Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.
Put the green onions, garlic, thyme, and sliced mushrooms in the skillet, and simmer until the onions turn mild.
Then, place the fillets over the greens, pour beer over them, and bring them to boil.
Turn the heating to low, cover the skillet with a lid, and simmer until the meat is ready (about 10 minutes).
Sprinkle with salt and pepper, and serve with pasta or potatoes.
Decorate with Parsley greens.