Thyme Creamed Meat- Thuringian Creamed Meat, M.Schreyl

Cut the cutlets into three pieces each. Remove the skin from the onions, halve them and cut them into slices. Season the meat very heartily with salt and pepper[1] , then heat the fat in a frying pan and fry the meat very hot, as nicely browned as possible. Then remove the meat from the frying pan and cook the onions in it until soft and well browned.

Put a layer of meat in an ovenproof dish, cover with onions, grate thyme over it and pour whipped cream over it. Add more layers to the dish with remaining meat, onions and thyme and pour on as much whipped cream as needed to cover everything together[2].

Put the dish in the refrigerator[3] for 24 hours, one night.

Put the dish in a cold oven, heat to 150 °C and cook for at least 120 minutes. If the surface is too brown, cover with aluminum foil.

To serve: a little baguette, preferably caraway baguette.

[1] Season very heartily, so much that you would not be able to use it as a cutlet (the whipped cream will not be seasoned later).

[2] Important: everything together must be completely, generously, covered with whipped cream.

[3] Or in winter on the balcony.

Tip: Instead of clarified butter, you can also use butter in most cases.

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