Summary

Ingredients

• 600 g minced beef or your choice
• 250 g mushrooms
• 2 medium onion (s)
• 100 g pickled cucumber (s)
• 2 tablespoons oil
• 150 ml white wine
• 100 ml whipped cream
• 1 tablespoon mustard
• 2 teaspoons broth, clear
• 1 tablespoon flour
• Salt and pepper, black
• sugar
• possibly parsley

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Instructions

1. Peel and dice the onions. Clean the mushrooms and cut them into slices.
2. Heat the oil in a large saucepan and sweat the onions in it. Add the mince and fry until crumbly. Then fry the mushrooms briefly. Season with salt, pepper and the mustard. Deglaze with 1/4 l water and the wine. Bring to the boil and stir in the broth. Let simmer for a few minutes.
3. Mix the cream and flour until smooth and add. Always stir firmly so that nothing clumps. Let simmer for another 5 minutes.
4. Cut the cucumbers into sticks and heat them in the minced ragout. Season to taste with salt, pepper and a pinch of sugar. If you want, you can sprinkle with chopped parsley.
5. Rice or any kind of potato dish tastes good as a side dish.