Beef cutlets à la Boeuf Stroganoff

Name: Beef cutlets à la Boeuf Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 500 g Fillet of beef; 300 g small mushrooms; 50 g Shallots; 200 g red pepper; 100 g Gherkins; 2 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 375 ml Vegetable broth (instant); 2 teaspoons (7 g each) medium hot mustard; 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
500 g Fillet of beef
300 g small mushrooms
50 g Shallots
200 g red pepper
100 g Gherkins
2 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
375 ml Vegetable broth (instant)
2 teaspoons (7 g each) medium hot mustard
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook with the skin in boiling water for 10-15 minutes. Meanwhile wash the meat, dab dry and cut into strips. Clean mushrooms, wash if necessary and cut larger mushrooms in half.
2
Peel the shallots and cut into slices. Quarter the peppers, clean, wash and cut into fine cubes. Cut cucumbers into slices. Drain potatoes, rinse with cold water, peel and halve.
3
Heat the oil in a pan and fry the meat in it vigorously. Add shallots, mushrooms and potatoes and fry briefly. Season with salt and pepper and deglaze with broth. Stir in mustard and let it braise for about 5 minutes.
4
Fold in paprika and cucumber and warm up. Garnish with parsley.