For the pepper meat, roast onion in hot oil until golden. Dice the meat (3 cm), add to the pan, roast and season with mustard, anchovy paste, salt and pepper.
Finely chop cucumbers and capers and add, pour water and stew until soft. Mix flour with sour cream, thicken juice with it and let it boil away well.
Sprinkle the pepper meat with parsley.
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