Shredded in mustard-onion cream

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel, wash and roughly cut the potatoes. Cook in salted water for about 20 minutes

2. 2

   Rinse meat if necessary, dab dry and cut into strips. Peel onions, cut into rings and dust with flour

3. 3

   Heat 1-2 tablespoons of oil in a large frying pan. Brown the meat in it in portions. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry the onions until golden brown. Take out 1/4 of the onions. Add the meat and herbs of Provence to the remaining onions. Stir in 3/8 l water and cream. Bring to the boil and simmer for about 5 minutes

4. 4

   Heat milk and fat. Drain and mash potatoes. Stir in milk. Season to taste with salt and nutmeg

5. 5

   Stir the mustard into the sauce. Season to taste with salt and pepper. Serve everything. Spread the rest of the onion rings over it. Wash and chop the parsley and sprinkle over it. With it: broccoli

6. 6

   Drink: cold beer

Nutrition Facts

KCAL
560 kcal

CARBS
38 g

FATS
27 g

PROTEINS
38 g