Sliced Meat in Mustard-Pepper Sauce

Peel carrots and onion. Cut carrots into fine sticks, halve onion and cut into half rings.

Clean pork lung roast and cut into ½ cm thick slices.

Heat vegetable cream in a pan and fry meat in it in 2 portions, each portion about 2 minutes over high heat, turning several times.

Remove meat and keep warm, covered with aluminum foil.

Add carrot sticks and onion rings to remaining drippings and sauté until golden brown. Deglaze with wine and vegetable stock. Stir in Rama Cremefine to boil with honey and mustard. Bring sauce to a boil once, add meat with meat juices to sauce and heat again on low.

Season the meat with salt, pepper, lemon juice and honey before serving.

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