Braised beef schnitzel

Ingredients for 4 servings:

• 4 schnitzels (beef schnitzel) 200 g each
• 4 tsp, strained mustard (tarragon mustard)
• 4 tsp, leveled anchovy paste
• 1 onion(s), white, sliced
• 1 tbsp capers, chopped
• 500 ml beef stock
• 250 ml sour cream
• 250 ml cream
• 2 tbsp flour
• 3 tbsp oil
• Salt and pepper, white from the mill
• 500 g pasta

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Season the beef schnitzels with salt and pepper on both sides. Brush with mustard and anchovy paste on one side, then dip in flour on the other side. Heat the oil, brown the schnitzels on the floured side, turn over, and brown on the other side. Remove the meat from the pan and fry the onions in the remaining fat until golden brown, deglaze with beef stock, and loosen any browned bits from the bottom of the pan. Add the capers, return the meat to the pan, and simmer covered over low heat until soft. Add more beef stock if needed. When the meat is tender, remove it from the pan, mix the sour cream with 1 tablespoon of flour, whisk it into the sauce, and bring to a boil. Season the sauce with salt, pepper, mustard, and anchovy paste, return the meat, and let it simmer over low heat for a while. Cook the pasta in plenty of salted water until al dente, according to the package instructions, and serve with the schnitzels.