Summary

Ingredients

• g 1,000 minced meat, (mixed or just pork)
• 1 large onion (s), finely chopped
• 3 tablespoon flour, heaped
• ml 1,000 broth
• 100 ml cream
• 1 tablespoon capers, heaped
• vinegar
• sugar
• salt and pepper
• 1 bunch parsley, chopped
• some oil

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Instructions

1. Fry the mince in a little oil until crumbly (season with salt and pepper), then add the onion and fry until translucent. Dust the flour over it and sweat it a little, deglaze with the stock (stir vigorously, otherwise lumps will form) and bring to the boil. Add the capers and season to taste with vinegar and sugar (if necessary, add salt and pepper).
2. Turn off the stove, stir in the cream and chopped parsley.
3. We prefer boiled potatoes or rice with it.
4. Tip: use tarragon instead of parsley, it also tastes very tasty.