Summary

Ingredients

• 4 schnitzel, (beef schnitzel) à 200 g
• 4 teaspoons, leveled mustard, (tarragon mustard)
• 4 teaspoons, leveled anchovy paste
• 1 onion (s), white, sliced
• 1 tablespoon capers, chopped
• 500 ml beef stock
• 250 ml sour cream
• 250 ml cream
• 2 tablespoon flour
• 3 tablespoon oil
• Salt and pepper, whiter from the mill
• 500 g pasta

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Instructions

1. Season the beef schnitzel with salt and pepper on both sides. Brush with mustard and anchovy paste on one side, dip in flour on the other side.
2. Heat the oil, fry the schnitzel on the floured side, turn and fry on the second side. Take the meat out of the pan and fry the onions in the remaining fat until golden, deglaze with beef stock and loosen the roasted substances from the bottom of the pan. Add the capers, return the meat to the pan and cook covered on a low heat until soft. If necessary, pour in more beef stock. When the meat is soft, lift it out of the pan again, mix the sour cream with 1 tablespoon flour and the cream with a whisk into the sauce and bring to the boil. Season the sauce with salt, pepper, mustard and anchovy paste, put the meat back in and let it steep a little over the low heat.
3. Cook the pasta in plenty of salted water according to the instructions on the packet and serve with the schnitzel.