Cut the meat into strips and fry in the hot clarified butter in a coated pan. Add the sliced onion and mushrooms to the meat. When the vegetables are lightly browned, briefly braise the diced pickles. Pour in the broth and stir in the creme fraiche and mustard. Let the sauce reduce a little, season with salt, pepper and a little sweetener.
Half a cup of basmati rice goes wonderfully with it.
Of course you can also use Cremefine instead of creme fraiche, then it will be even lower in calories!
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