Summary

Ingredients

• 800 g potato (s)
• 400 g meat loaf
• 1 large can (s) mushrooms
• 3 small pickles
• 1 large onion (s)
• salt and pepper
• 2 tablespoons oil
• 1 tablespoon flour
• 250 ml milk
• 1 teaspoon broth, instant
• 2 teaspoons mustard, medium hot
• 0.5 ½ bunch parsley

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Instructions

1. Peel the potatoes and cook them in salted water for about 20 minutes.
2. Cut the meatloaf into strips, halve the onion and cut into fine strips, drain the mushrooms well.
3. Heat the oil in a large pan and fry the meatloaf strips in it, then remove them. Fry the mushrooms and onions in the frying oil, dust with the flour and sweat while stirring. Deglaze with milk and 250 ml water, bring to the boil, add the instant stock and simmer for about 5 minutes.
4. Wash the parsley, pluck the leaves and chop finely. Cut the cucumber into slices.
5. Stir the mustard into the sauce, add the meat loaf and cucumber slices. Season with salt, pepper and 2-3 tablespoons of cucumber stock to taste.
6. Arrange with the potatoes on plates and sprinkle with the parsley.
7. It also tastes good with rice.