Summary

Ingredients

• 600 g beef, shell
• 30 g butter, alternatively clarified butter
• 0.5 teaspoon ½ paprika powder, noble sweet
• 1 large onion (s)
• 100 g bacon, smoked, diced
• 1 clove garlic
• 6 tablespoon heavy cream
• 125 g cheese, rated Emmentaler
• 2 tablespoon chives
• 0.25 liter ¼ meat broth
• 500 g mushrooms
• Cornstarch, possibly for binding
• pepper
• salt

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Instructions

1. Wash the meat, pat dry and cut into fine strips. Fry in hot clarified butter. Season with paprika, then pour 3/4 of the meat stock. Stew on low heat for about 20 minutes.
2. Wash and slice the mushrooms. Dice the onion and sauté with the diced bacon in butter until translucent and squeeze in the peeled garlic clove. Add the mushrooms, season with salt and pepper and then pour in the rest of the meat stock. Simmer over low heat for about 15 minutes.
3. Now add the cream and, if the sauce is too thin, bind with cornstarch mixed in water. Mix the mushroom mixture with the meat and season with salt and pepper to taste. Put everything in an appropriately sized buttered casserole dish and sprinkle with the cheese.
4. Bake the gratin in an oven preheated to 200 ° C (gas level 3) for about 15 minutes. Serve sprinkled with chives.
5. Serve with baguette, pasta or mashed potatoes !! Good Appetite!