Spreewald Gherkin Meat

Dice the meat, season with salt, season with pepper and roast in canola oil until almost cooked. Remove the peel from the onion, dice and sauté in the butter. Sprinkle with flour and sauté. Extinguish with the beef broth, add the crème fraîche and let everything bubble up while stirring. Season with salt, pepper and mustard, add thyme to taste, cut the mustard pickles into pieces and add to the sauce form with the meat. Simmer gently for 2-5 minutes.

Tip:

As a supplement, potato dumplings from the day before, cut into slices and roast them in clarified butter until golden brown.

Tip: Instead of clarified butter, you can also use butter in most cases.

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