Boeuf Stroganoff

Name: Boeuf Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Onions; 350 g Mushrooms; 4 TABLESPOONS Oil; 150 g Cornichons or gherkins; 700 g Fillet of beef tips; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 2 TEASPOONS Instant vegetable stock; 400 g Schmand; 1 TABLESPOON medium hot mustard; 1 TEASPOON + 1 pinch of sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Onions
350 g Mushrooms
4 TABLESPOONS Oil
150 g Cornichons or gherkins
700 g Fillet of beef tips
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
2 TEASPOONS Instant vegetable stock
400 g Schmand
1 TABLESPOON medium hot mustard
1 TEASPOON + 1 pinch of sugar

Directions

1
Peel onions and cut them into fine rings. Clean and clean the mushrooms and cut them into thin slices
2
Heat 2 tablespoons of oil in a flat roasting pan. Fry the onions and mushrooms for 4-5 minutes while turning. Cover and cook for about 10 minutes, then simmer until the liquid has evaporated. Cut the gherkins into slices
3
Dab meat dry and cut into strips. Heat 2 tablespoons of oil in a frying pan in portions. Sauté the meat in the oil in portions, turning the meat well. Season with salt and pepper, remove
4
Dust the mushrooms with flour and sauté briefly. Deglaze with 400 ml water. Bring to the boil, stir in broth, sour cream, mustard, sugar and gherkins and simmer for about 3 minutes. Stir in meat and heat up briefly (do not boil!). Season with salt, pepper and 1 pinch of sugar. Rice tastes good with it