I N G R E D I E N T S

• 700–800gr before thigh
• 2tbsp rapeseed oil
• 1 large yellow onion
• 1 clove of garlic
• about 2 tablespoons butter
• 1tbsp tomato puree
• 1tbsp paprika powder
• 1dl dry white wine or dry sherry
• 1tbsp French mustard
• 2dl veal broth
• 2dl crème fraiche or sour cream
• 1dl whipping cream
• 1tsp salt
• plenty of freshly ground black pepper
• chopped parsley

H O W T O P R E P A R E

• Cut the meat into strips and rub them in with oil. Fry the oiled meat in batches in a hot dry frying pan.
• Peel and chop the onion and garlic and fry in butter in a saucepan until the onion softens. Add tomato puree and paprika powder and let everything simmer for a while before pouring in wine or sherry and let it boil for half a minute.
• Add mustard, broth, crème fraiche or sour cream and cream. Add salt, add the meat and cook for 1-2 minutes.
• Take a few good turns with the black pepper grinder over the pot, stir and taste. You may need more salt and pepper.
• Top the casserole with parsley and serve with mashed potatoes and pickles.

M A S H E D P O T A T O E S

• 1 kg of potatoes
• 150 g room temperature butter
• 2 1⁄2 dl milk (3%)
• 1 teaspoon salt

H O W T O P R E P A R E

• Peel and cook the potatoes for about 20 minutes.
• Shake, squeeze or pass the boiled potatoes.
• Add the butter in batches and stir.
• Heat the milk and add it gently while stirring to a smooth and fine puree. Taste with salt.