Stew with bacon and Dijon mustard
Peel and chop the onion. Slice the mushrooms. Brown the meat with onions and mushrooms. Season with salt, pepper, chervil and tarragon. Pour the whipped cream and sour Cream over, cook over low heat for about 5 minutes.
Then add the Dijon mustard and soy. If you want the gravy thicker, it can be resolved with a little corn flour. Cut the bacon into pieces and fry it crispy. Use the crispy fried bacon bits as garnish on top of the casserole.
Cook the basmati rice according to the directions on the package. Serve with a green salad and lightly cooked carrot sticks.
500g pot pieces of ham or shoulder
200 grams of mushrooms
1 teaspoon chervil
1 tsp tarragon
1 dl whipped cream
2 dl sour cream
2 teaspoons Dijon mustard
1-2 tsp soy
Basmati rice, lightly cooked carrot sticks and green salad.