Add this to the vegetables in the bowl, brown the rest of the meat. When this is done, add the vegetables, the meat and the mustard paste to the pan. Season and add the sour cream bit by bit, stirring continuously. Cover and let simmer for 5 minutes over a low fire. Sprinkle each portion with some parsley and serve with chips or rice.
Preparation Sift the flour in a bowl, press the cheese through the sieve.
Add the egg, a pinch of salt and the grated lemon peel. Sprinkle some flour over a surface and roll out 12 pancakes from this dough. Arrange them on a plate and store cool for 2 to 24 hours. Sprinkle flour over the pancakes and shake the excess off before frying. Melt the butter in a pan and fry the pancakes on both sides.