Summary

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

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Instructions

1. 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.
2. 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.
3. We prefer to eat rice and cucumber or bean salad with it.