Beer-mustard strips

Ingredients for 2 servings:

• 250 g sliced ​​meat (e.g. beef, pork, lamb or poultry)
• 100 g mushrooms
• 50 ml sour cream
• 1 tsp lemon juice
• 100 ml broth
• 1 tbsp flour
• 1 m.-sized onion(s)
• 300 ml beer
• 2 cloves garlic
• oil
• 2 tbsp mustard
• pepper
• Cumin powder
• Paprika powder
• Oregano (if using poultry, use thyme)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

Cut the meat into strips. Mix the oil and mustard well, season with pepper, cumin, paprika, and oregano or thyme. Peel the onion, chop it roughly, and add half to the marinade. Finely dice or press the garlic (amount to taste) and add it to the marinade along with the meat strips, mixing everything well. Top up with beer until everything is covered, mix well again, and let it sit in the refrigerator overnight. Remove the meat from the marinade, pat dry, and fry in heated oil. Dust with 1 tablespoon of flour and let it brown briefly. Then deglaze with stock. Meanwhile, slice the mushrooms and lightly fry them in the pan with the remaining onions. Add to the meat and stir in the sour cream. Season to taste with some of the marinade and a squeeze of lemon juice. Simmer for 20 to 40 minutes, depending on the type of meat. Tip: The remaining marinade is ideal for lengthening the sauce, depending on your taste and needs.