Mustard Meat

For the mustard meat, first cut the beef into not too small cubes and mix with salt and pepper. Press the capers with the back of a knife, cut the anchovy rings and pickled gherkins very finely.

Finely dice the onion and sauté in hot oil or lard until lightly browned. Add beef and fry briefly over high heat. Mix in capers, anchovies and gherkins. Reduce heat slightly and add enough beef broth to just cover the meat. Simmer until tender, between 50 minutes and 1 ½ hours, depending on the quality of the meat.

Mix sour cream or crème fraîche with flour until smooth, stir into meat and cook until plump. Season to taste with mustard. Arrange mustard meat on warmed plates and sprinkle with chopped parsley and caper berries before serving.

Serve with gnocchi, spaetzle or dumplings.

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