A great pasta dish for any occasion:
Season the cubed meat heartily with salt, pepper and crushed tarragon, sauté in oil, pour in wine and juice of one lemon, add sugar and mustard and steam for an hour with the lid closed.
Drain the pearl onions and brown them in butter.
Stir the cornstarch with the whipping cream, add to the meat, bring to a boil, add the onions and the finely chopped garlic clove.
Serve with dry cooked long grain rice or noodles.
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