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Ingredients
-
1000
g Hühnerunterkeulen, ohne Haut
or 800 g Hendlbrustfilets, ohne Haut - Salz zum Würzen der Hendlhaxerl
- 1 EL Butterschmalz
- 200 g Zwiebeln, halbiert
- 300 g rote Paprikaschoten, in Stücken
- 30 g Butter, in Stücken
- 125 g Weißwein
- 300 g Wasser
- 10 g Tomatenmark
-
1 - 1 ½
Hühnersuppenwürfel (für je 0,5 l)
or 1 - 1 ½ TL Gewürzpaste für Hühnerbrühe, selbst gemacht - 1 TL Zitronenschale, gerieben
- 2 EL Paprikapulver, edelsüß
- 3 Prisen schwarzer Pfeffer, gemahlen
- 120 g Schlagobers
- 50 g Sauerrahm
- 1 EL Weizenmehl
- Nutrition
- per 1 Portion
- Calories
- 2956 kJ / 707 kcal
- Protein
- 49 g
- Carbohydrates
- 17 g
- Fat
- 47 g
- Saturated Fat
- 21 g
- Fibre
- 4 g
- Sodium
- 304 mg
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