Finely chop the onion and fry it with the minced meat and the chopped anchovy fillets, stirring constantly so that it does not brown.
Once the meat is cooked, dust with a little flour and then deglaze with 200 – 250 ml of water.
The amount of water here depends on the quality of the meat as well as the amount of sauce you want.
Add capers and season with parsley, pepper and salt. Finally, stir in the cream, let it simmer a little longer and then serve.
Also goes great with pasta.
