Tipsy Turkey in Cream and Mustard Sauce

Cut the meat into bite-sized pieces (not too small, otherwise they will disintegrate too much), pepper and fry until it takes on color. Dice the onions, chop the garlic and fry with the meat for a few minutes. When the onions are translucent, add tomato paste, mustard, sugar and thyme and fry briefly (important so that the tomato paste loses its acidity!). After about 2-3 minutes, deglaze the fry with the broth, let it boil down and then pour in the beer. Let the whole thing simmer for about 10 minutes while you sauté the sliced ​​mushrooms in another pan and then add them to the simmering meat. Then add the cream and thicken with flour if necessary. Let simmer briefly (if flour has been added, about 7 minutes so that the flour taste disappears). Season with salt and you're done. A little tip: If you are working with fresh thyme, add it a few minutes before the end of the cooking time, otherwise its taste will evaporate. Many things are suitable as a side dish, we prefer spaetzle, ribbon noodles or gnocchi