Düsseldorf Mustard Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g pork schnitzel from the upper shell
- 250 g mushrooms, brown
- 1 large onion (s), red
- 2 cloves garlic
- 200 ml beer, light, (preferably Kölsch, it`s not so bitter)
- 100 g crème fraîche
- 4 tablespoon mustard, hot (Düsseldorf mustard)
- 3 tablespoon rapeseed oil
- 1 tablespoon, heaped thyme, dried
- 1 teaspoon, heaped pepper, freshly ground, black
- a bit salt
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into strips, peel the onion, halve and cut into thin rings, peel the garlic and finely chop. Mix 50 ml beer with 2 tablespoons of hot mustard, 1 tablespoon of thyme and the pepper, add garlic, onion and meat and mix thoroughly. Cover the bowl and let it steep for 24 hours.
- Brush off the mushrooms, clean and quarter or sixth, depending on the size. Heat a large pan with a high rim, first fry the mushrooms in it free of fat, then add 3 tablespoons of oil, season with salt and pepper and add a little thyme. When the mushrooms are well browned, deglaze with 50 ml of beer and remove. Fry the pickled meat vigorously in the pan and add a little salt. Add the mushrooms, deglaze with the rest of the beer and reduce a little. Stir in 2 tablespoon mustard and crème fraîche again. Turn off the stove and let everything stand for a few more minutes.
- We prefer to eat rice and cucumber or bean salad with it.
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