Sliced beef with cucumber

Name: Sliced beef with cucumber
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Chanterelles; 200 g Carrots; 500 g Gherkins; 1 Onion; 400 g hoof steak in one piece; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 150 ml dry white wine; 250 ml Vegetable broth (instant); 50 g Whipped cream; 1 package (400 g) shaped mini dumplings; 4 Stem(s) Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Chanterelles
200 g Carrots
500 g Gherkins
1 Onion
400 g hoof steak in one piece
1 TABLESPOON Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
150 ml dry white wine
250 ml Vegetable broth (instant)
50 g Whipped cream
1 package (400 g) shaped mini dumplings
4 Stem(s) Parsley

Directions

1
Wash and clean the chanterelles. Peel, wash and slice the carrots. Peel cucumbers, cut them in half lengthwise, remove seeds and cut into strips. Peel and slice the onion.
2
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Fry the meat well while turning. Season with salt and pepper. Add carrots and onion. Fry for 5 minutes.
3
After 2 minutes add mushrooms and cucumber. Dust with flour, add white wine and stock, bring to the boil while stirring and simmer for about 5 minutes. Refine with cream. Season to taste with salt and pepper. Meanwhile prepare dumplings in boiling salted water according to package instructions.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Arrange the dumplings and cut into strips on plates and sprinkle with parsley.