Beef Stew in Sour Cream

Ingredients

• Salt
• 4 Scallions
• 150 g Brown Mushrooms
• 250 g Beef Tenderloin
• 100 g Ribbon Noodles
• 1 tbsp Rapeseed Oil
• 150 ml Classic Vegetable Broth
• 2 tbsp Sour Cream (15% fat) with Herbs
• 1 tsp Medium Hot Mustard
• 0.5 tsp Pickled Green Peppercorns (Jar)

Instructions

1. 1.

   Bring 2 liters of salted water to a boil in a pot. Meanwhile, wash, clean and slice the scallions into rings.

2. 2.

   Clean the mushrooms with kitchen paper, cut off the stem ends and slice the mushrooms thinly.

3. 3.

   Rinse the beef tenderloin cold, pat dry and cut into approximately 1 cm cubes.

4. 4.

   Add the noodles to the boiling salted water and cook al dente according to package instructions.

5. 5.

   Heat the oil in a non-stick pan and brown the meat all over over medium heat.

6. 6.

   Add the scallions and mushrooms and cook for 3-4 minutes, stirring frequently.

7. 7.

   Stir in the broth, sour cream, mustard and green peppercorns. Reduce to a slightly creamy consistency over high heat, then season with salt and pepper.

8. 8.

   Drain the noodles in a sieve and serve with the stew.