Beef Stroganoff

Ingredients

• 2 onions
• 200 g mushrooms
• 4 pickles
• 500 g beef tenderloin tip
• Salt
• Pepper
• 1 tbsp Rapeseed Oil
• 20 g butter
• 1 tbsp wheat flour type 1050
• 200 ml meat broth
• 100 g Sour cream
• 50 g crème fraîche
• 1 tbsp Medium-hot mustard
• a splash lemon juice
• 0.5 bunch thyme (10 g)

Instructions

1. 1.

   Peel and dice the onions. Clean the mushrooms and slice them. Slice the pickles first, then cut into strips. Cut the beef into 1 cm thick slices, then into 1 cm thick strips. Season with salt and pepper.

2. 2.

   Heat oil in a pan and brown the meat portions, remove them. Drain the fat and add butter to the pan. Sauté onions and mushrooms for 1–2 minutes.

3. 3.

   Dust with flour, sauté briefly, then pour in broth. Bring to a boil once, stir in sour cream and crème fraîche, mix in the meat, mustard and pickles, and let it simmer. Season with lemon juice, salt and pepper. Wash thyme, shake dry, pluck leaves. Serve Beef Stroganoff sprinkled with thyme.