Düsseldorf mustard pan

Ingredients for 3 servings:

• 400 g pork schnitzel from the topside
• 250 g mushrooms, brown
• 1 large onion(s), red
• 2 cloves garlic
• 200 ml light beer (preferably Kölsch, which is not as bitter)
• 100 g crème fraîche
• 4 tbsp mustard, hot (Düsseldorfer mustard)
• 3 tbsp rapeseed oil
• 1 tbsp, heaped thyme, dried
• 1 tsp, heaped pepper, freshly ground, black
• some salt

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Easy to prepare recipe, definitely suitable for parties

Cut the schnitzels into strips, peel the onion, halve it, and slice it into thin rings. Peel and finely chop the garlic. Mix 50 ml of beer with 2 tablespoons of hot mustard, 1 tablespoon of thyme, and the pepper. Add the garlic, onion, and meat; mix thoroughly. Cover the bowl and let it marinate for 24 hours. Brush and trim the mushrooms, and cut them into quarters or sixths, depending on their size. Heat a large, high-sided frying pan. Fry the mushrooms until they are dry, then add 3 tablespoons of oil, salt, pepper, and a little thyme. When the mushrooms are well browned, deglaze with 50 ml of beer and remove from the pan. Brown the marinated meat well in the pan, adding a little salt. Add the mushrooms, deglaze with the remaining beer, and reduce the heat slightly. Stir in another 2 tablespoons of mustard and crème fraîche. Turn off the heat and let everything marinate for a few more minutes. We prefer to eat it with rice and cucumber or bean salad.