Boeuf Stroganoff

Name: Boeuf Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 medium-sized onions; 350 g Mushrooms; 4 Gherkins; 600 g Fillet of beef tips; 4 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 heaped tbsp. flour; 1-2 TEASPOONS Vegetable broth (instant); 300 g clotted cream; 1 TABLESPOON medium hot mustard

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 medium-sized onions
350 g Mushrooms
4 Gherkins
600 g Fillet of beef tips
4 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 heaped tbsp. flour
1-2 TEASPOONS Vegetable broth (instant)
300 g clotted cream
1 TABLESPOON medium hot mustard

Directions

1
Peel onions and slice or cut into fine rings. Clean the mushrooms, wash briefly if necessary and cut into thin slices. Cut cucumbers into slices.
2
Dab meat dry and cut into strips.
3
Heat 2 tablespoons of oil in a large frying pan. Sauté the meat in 2 portions while turning. Season with salt and pepper and remove.
4
Heat another 2 tablespoons of oil in the frying fat. Fry the mushrooms and onions for about 5 minutes, turning them over. Dust with flour and briefly sauté lightly. Deglaze with 400 ml water. Bring to the boil and stir in the stock.
5
Add cucumbers and simmer everything for about 5 minutes.
6
Stir sour cream and mustard into the mushroom pan. Add fillet strips and heat up briefly, but do not cook any more! Season with salt, pepper and 1 pinch of sugar. Rice tastes good with it.