Boeuf Stroganoff with Spreewald gherkins

Name: Boeuf Stroganoff with Spreewald gherkins
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 150 g pickled Spreewald gherkins; 600 g Fillet of beef (alternatively rump steak); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 600 ml Meat broth; 2 Onions; 100 g ripened cream; 2 TABLESPOONS medium hot mustard; 1/2 bunch Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
150 g pickled Spreewald gherkins
600 g Fillet of beef (alternatively rump steak)
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
600 ml Meat broth
2 Onions
100 g ripened cream
2 TABLESPOONS medium hot mustard
1/2 bunch Parsley

Directions

1
Peel and wash the potatoes, cut them into smaller pieces if necessary and cook them in boiling salted water for about 20 minutes. Drain cucumbers (collect cucumber water) and cut into strips (-02: in slices). Dab meat dry and cut into thin strips
2
Heat 2 tablespoons of oil in a coated frying pan. Sauté the meat in it in portions, season with salt and pepper. Add 2 tablespoons of oil and all the meat to the pan. Dust meat with flour, sweat it and add stock while stirring, simmer for 3-4 minutes. Peel onions and cut into thin rings. Add 2 tbsp. cucumber water, sour cream and mustard to the sauce, warm up but do not boil, season with salt and pepper. (-02: Wash parsley, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and chop finely. )
3
Drain the potatoes and let them evaporate on the switched off hotplate. Arrange potatoes and meat on plates (-02:, sprinkle with parsley) and serve