Summary

Ingredients

• 750 g lamb salmon or pork loin
• 500 g mushrooms, cleaned
• g 1,000 beans, reen, frozen
• salt and pepper
• Olive oil for frying

For the sauce:

• 750 ml Cremefine (17% fat) or cream
• 2 teaspoon, heaped savory
• 2 teaspoons, heaped thyme
• 1 teaspoon dill
• 2 teaspoon, heaped mustard
• 2 teaspoons, heaped tarragon
• 2 teaspoons, heaped basil
• 2 teaspoon, heaped marjoram
• salt and pepper

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Instructions

1. Put the beans in a sieve and let them thaw.
2. Fry the mushrooms separately in hot olive oil, season with salt and pepper and set aside.
3. Mix the sauce separately with Cremefine or cream and all the spices.
4. Now cut through the length of the meat once and cut into pieces approx. 2 cm thick. Fry in hot olive oil in a saucepan, season with salt and pepper. Add the pre-fried mushrooms, stir and stew briefly. Add the prepared seasoning sauce and let everything simmer for 5 - 7 minutes. Finally add the beans, stir well and season with all the spices according to taste.
5. Side dish: boiled potatoes
6. Tastes very tasty on the 1st day and even better on the 2nd or 3rd day.