Summary

Ingredients

• 400 g mushrooms, cut into thick slices
• 2 gherkins (pickles), cut into strips
• 1 large onion (s), finely chopped
• 2 tablespoon butter
• 600 g minced meat, mixed
• 1 tablespoon paprika powder, noble sweet
• 2 tablespoon tomato puree
• salt and pepper
• 1 dl white wine
• 2 ½ dl meat broth
• 1 tablespoon mustard, hot
• 150 g crème fraîche

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Instructions

1. Heat half of the clarified butter in a pan. Sauté the onions in it, set the heat a little higher and sauté the mushrooms briefly. When the mushrooms pull the juice, let it evaporate completely. Take everything out of the pan.
2. Heat the rest of the clarified butter, add the minced meat and fry until crumbly. Then add the paprika and tomato puree and roast briefly. Add the mushrooms and onions again. Season with salt and pepper, pour in the white wine and the bouillon, let everything cook for about 15 minutes.
3. Add the pickles and cook for 2-3 minutes. In the meantime, mix a little sauce liquid with the mustard and crème fraîche, add, bring to the boil and season again with salt and pepper.
4. This goes well with rice or pasta.