|German sausage||8 Ounce (Such As Bratwurst)|
|Sweet dill pickle||1 Small|
|Button mushrooms||1⁄2 Cup (8 tbs)|
|Pickled beets||1⁄3 Cup (5.33 tbs), chopped|
|Whipping cream||3 Tablespoon|
|Anchovy paste||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Sour cream||3 Tablespoon|
Cut the sausage into thin strips.
Cut the pickle into strips.
Peel and finely chop the onion.
Clean and quarter the mushrooms.
Heat the oil in a saucepan.
Add the onion, sausage and pickle and cook for 5 minutes.
Stir in the mushrooms and beet, then add the cream, brandy, anchovy paste and pepper.
Heat through gently for 2-3 minutes, stirring well.
Top with sour cream and serve hot with brown bread.