We sauté the onion, add the meat and brown it. I add a few slices of garlic. I then add 2–3 tablespoons of Dijon mustard and 2 teaspoons
of ketchup. I deglaze with white wine and simmer until tender. If necessary I add some stock.
When the meat is almost tender I add sliced mushrooms, drizzle with Worcestershire sauce. Finally the cream
and sliced pickles.
The recipe was sent to us by Mrs. Alena Šubrtová.
Thank you 😍
