Shredded meat à la Boeuf Stroganoff

Name: Shredded meat à la Boeuf Stroganoff
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Beef hip steak; 150 g Shallots; 200 g small mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Flour; 2 TEASPOONS Instant clear meat stock; 100 g Gherkins (from the jar); 1/2 bunch Parsley; 1/2 bunch Chives; 125 g Light cream; 2-3 TABLESPOONS medium hot mustard; 8 (20 g each) Slices of baguette bread

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Beef hip steak
150 g Shallots
200 g small mushrooms
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Flour
2 TEASPOONS Instant clear meat stock
100 g Gherkins (from the jar)
1/2 bunch Parsley
1/2 bunch Chives
125 g Light cream
2-3 TABLESPOONS medium hot mustard
8 (20 g each) Slices of baguette bread

Directions

1
Wash the meat, dab dry and cut into strips. Peel the shallots and cut into slices. Clean, grate and halve the mushrooms. Heat oil in a pan, fry meat in it in portions, take out and season with salt and pepper.
2
Add the shallots and mushrooms to the hot frying fat and fry vigorously. Add meat, dust everything with flour and let it sweat. Add 500 ml water while stirring, bring to the boil, stir in stock. Let simmer for about 10 minutes at a mild heat.
3
Halve the cucumbers lengthwise and cut into slices. Wash the herbs, dab dry, put some parsley aside for garnishing. Cut chives into rings. Chop parsley finely. Add crème légère, mustard, cucumber and parsley.
4
Season with salt, pepper and possibly 1-2 tablespoons of cucumber water. Sprinkle with chives and serve garnished with parsley. Serve with bread.