Summary

Ingredients

• 4 slices Kasseler cutlet (s)
• 4 onion (s), peeled, cut into half rings
• 6 pickled cucumber (s), diced
• 2 cans 340 ml mushrooms, sliced, finely chopped
• 200 g sour cream or sour cream
• 1 teaspoon paprika powder, noble sweet
• Mustard, hotter
• Flour (spaetzle flour, double-handle or instant flour)
• 1 tablespoon tomato paste
• Worcestershire sauce
• Clarified butter
• salt
• 1 dash white wine, dry, or water

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Instructions

1. Brush the Kassel cutlet on both sides with mustard and dust with flour. Fry briefly on both sides in clarified butter so that they don`t get dry. Remove from the pan and keep warm in the oven at around 80 degrees.
2. Lightly brown half onion rings in the frying fat (add clarified butter if necessary). Add the diced pickles and mushrooms and stew. Add the sweet paprika and tomato paste. Sweat it slightly.
3. Deglaze with a beaker of sour cream. Possibly stir in a dash of white wine or water. Season to taste with salt, mustard and Worcestershire sauce.