Matrosenfleisch with Mustard Sauce

Ingredients

• 500g (1.1 lb) beef or pork, thinly sliced 500g (1.1 lb) beef or pork, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 1 tablespoon flour 1 tablespoon flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Sear the thinly sliced meat on both sides until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the flour to the skillet and cook for a minute, stirring constantly.
5. 5.
   Slowly pour in the beef or vegetable broth while stirring to avoid lumps.
6. 6.
   Stir in the Dijon mustard and heavy cream. Bring the mixture to a simmer.
7. 7.
   Return the seared meat to the skillet and reduce the heat to low. Cover and let it simmer for about 1 hour or until the meat is tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Matrosenfleisch with the mustard sauce over boiled potatoes, sauerkraut, or red cabbage.

Treat your ingredients with care...

• Beef or pork — Choose lean cuts of meat for a healthier option. If using beef, opt for cuts like sirloin or tenderloin. For pork, choose loin or tenderloin cuts.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor. Adjust the amount according to your preference for tanginess.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a lighter cream alternative.

Tips & Tricks

• For extra flavor, marinate the meat in a mixture of mustard, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the sauce during the simmering process.
• Serve Matrosenfleisch with a side of crusty bread to soak up the delicious mustard sauce.

Serving advice

Serve Matrosenfleisch hot, garnished with fresh parsley for a pop of color. Accompany it with boiled potatoes, sauerkraut, or red cabbage to complete the meal.

Presentation advice

Arrange the thinly sliced meat on a platter and pour the mustard sauce over it. Garnish with a sprig of fresh parsley for an elegant touch. Serve the sides in separate bowls for a visually appealing presentation.