Summary

Ingredients

• 250 g meat for sliced meat (beef, lamb, pork or poultry)
• 100 g mushrooms
• 50 ml sour cream
• 1 teaspoon lemon juice
• 100 ml broth
• 1 tablespoon flour
• 1 medium onion (s)
• 300 ml beer
• 2 cloves garlic
• oil
• 2 tablespoon mustard
• pepper
• cumin
• Paprika powder
• Oregano (use thyme if using poultry)

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Instructions

1. Cut the meat into strips. Mix the oil and mustard well, season with pepper, cumin, paprika powder and oregano or thyme. Peel the onion, cut into large pieces and add half of it to the marinade. Dice or squeeze the garlic (amount according to taste) and add to the marinade together with the meat strips and stir everything well. Fill up with beer until everything is covered, mix well again and cover in the refrigerator overnight.
2. Remove the meat from the marinade, pat lightly and fry in heated oil. Dust with 1 tablespoon flour and let brown for a short time. Then deglaze with the broth.
3. In the meantime, cut the mushrooms into slices and lightly toast them in the pan along with the remaining onions. Add to the meat and stir in the sour cream. Add part of the marinade and a squeeze of lemon juice to taste. Simmer for between 20 to 40 minutes, depending on the type of meat.
4. Tip: The remaining marinade is very suitable to lengthen the sauce, depending on your taste and needs.