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Recipe is for 4 person
Cut the onion in small cubes and the meat in smaller - long shaped pieces. Heat the oil in a pan and roast the meat in it. When the meat is done, take it out of the pan and keep it warm.
In the same pan (leave the rest of the oil in) melt the butter and roast the onions until they are translucent. Then add the champignons and roast them as well.
Add the flour to the champignons and stir. Deglaze with wine and let it cook for a moment. Then add the cream, the Szechuan Peppercorn Mustard and the broth - stir. Season with salt and pepper to taste.
Transfer the meat back to the pan and stir in the sauce. Let it simmer for another minute. We had rice with it, but hash browns or spätzle is great too.
Your Mustard Lady