Original recipe was to go with Swedish meatballs, but would probably go with steak and pork.
Ingredients
- 500ml boiling water
- Beef stock pot
- 1tsp Dijon mustard
- 1tsp soy sauce
- 40g cream cheese
- Parsley
Method
- You probably just used a pan to cook some meat. Use that one and scrape up all the meaty bits as you go along.
- Add water to the stock pot, mix it up a bit
- Pour it in the pan
- Add mustard and soy sauce, mix it up a bit
- Let it bubble and reduce a bit for a few minutes
- Add the cream cheese and parsley
- Let it bubble a bit more
- Reduce it to whatever thickness you want
- Pour it on your food
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