Hunter Meat with Spicy Sauce

For the hunter’s meat with spicy sauce, slice the mushrooms, finely chop the parsley, chop the capers and pickles very finely, finely chop the onion and garlic.

Cut the meat into thin strips. Heat oil in a frying pan, stir fry meat until nice color.

Add thyme, onion, lemon peel, capers and pickles and season with salt, pepper and garlic.

Roast well, add mushrooms and roast briefly, then deglaze with vinegar. Add beef broth (not too much, as water leaks from mushrooms).

Simmer on low heat until soft, add more beef broth if necessary and season again.

Whisk sour cream and flour well, remove pan from heat and stir into meat, bring to a boil again briefly.

Garnish with sliced pickles, cranberries and parsley.

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