I had a similar dish recently at a German restaurant in Dresden. This is my version of that dish. It's creamy with a great light lemon flavor and is excellent topped with grilled salmon.
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keri_enfield , 1 years agoSautéed mushrooms before adding rest of ingredients. Also used chicken broth.
Rocozz , 1 years agoI like lemon, this was not very lemony, more like a butter sauce. Might be better on spaetzle.
stevemur , 1 years agoHanan@home, you've done it again with a phenomenal, simple recipe. I served this with lemon-lime grilled chicken. Sauteed mushrooms in the large saute pan beforehand, deglazed with stock (I substituted Chicken stock, as my wife doesn't eat red meat), then added the cream, butter, etc. and proceeded from there. Paired with haricot verts. Superb accompaniment to a springtime meal.
Skeeter77 , 2 years agoVery tasty and super easy comfort food. I used our own chicken stock in place of the beef broth. The dish made an excellent side for Brined Roast Chicken.