Remove the rind and gristle from the bacon, dice finely and roast in a frying pan for 5 min until translucent. Remove the skin from the onion, dice finely, add to the bacon form and fry for 5 min until golden. Sprinkle with flour and stir-fry for about 3 minutes until soft. Add beef stock and sour cream, bring to a boil, then simmer on low heat for about 5 minutes.
Add mushrooms with water and 2 tbsp. beet juice to the sauce. Drain beet and cucumber, cut into 1 cm cubes and add to sauce. Season with spices and put aside with closed lid.
Rinse cutlets briefly under cold running water, dry with kitchen roll and season with pepper. Fry in hot oil in a frying pan for about 4 minutes on each side. Now season with salt.
Heat the sauce repeatedly. Peel eggs and cut in half. Arrange the cutlets with sauce and 2 tablespoons each, garnished with caviar, on hot plates.
As an additional dish, boiled potatoes go well with it.
Trushba, Towarisch!
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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