Cut the onion into eighths, fry on hot oil with honey - remove from pan.
Rub seasoning (pepper and salt) in meat, fry gold in oil from the onion frying.
Peel the pears, remove the seed slot, cut into large pieces, briefly fry in oil from previous frying.
Fried onion, meat and cream mixed with mustard add to pears - boil.
Serve with potato dumplings.