Steffi`s Mustard Strips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork tenderloin (s) or other meat
- 3 large onion (s)
- 125 g mushrooms
- 4 tablespoon oil
- 4 tablespoon mustard, hot or medium hot
- 250 ml cream 15%
- 500 ml meat stock in a glass
- 4 tablespoon Worcestershire sauce
- Curry powder
- Paprika powder, smoked, if necessary unsmoked
- salt
- Pepper, freshly ground,
- possibly sauce thickener, dark
Print Recipe
Pin Recipe Instructions
- Cut the meat into thin strips and marinate with curry and paprika powder.
- Then cut the onions into wedges and, if fresh mushrooms are used, quarter them.
- Sear the meat for about 3 minutes. Then add the onions and fry for another 2 minutes. Then add the mushrooms and toss everything well. Add the mustard and sweat with it. Deglaze the sauce with the Worcestershire sauce and the stock and bring to the boil. Then add the cream and season with salt and pepper.
- If that`s not thick enough, thicken with sauce thickener. Then let it cook for 5 minutes at a low temperature.
- If you don`t like it so spicy, reduce the mustard and the amount of pepper. You can then add that again at the end if necessary.
- I recommend the schnitzel with spaetzle from the cooling shelf, but it also tastes good with potatoes or rice. Vegetables of your choice can also be added and it is ideal for 2 days.
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