Summary

Ingredients

• 600 g beef, from the bottom shell
• 30 g clarified butter
• 0.5 teaspoon ½ paprika powder, noble sweet
• 250 ml meat stock, instant
• 500 g mushrooms, (meadow)
• some lemon juice
• 40 g butter
• 75 g bacon, lean, smoked
• 1 large onion (s)
• 1 clove garlic
• salt and pepper
• 200 ml white wine, drier
• 4 tablespoon whipped cream
• 125 g cheese, rated Emmentaler
• 2 tablespoon chives, cut into small rolls

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Instructions

1. Cut the beef into fine strips and fry on all sides in hot clarified butter. Season with paprika and deglaze with meat stock. Stew on low heat for about 20 minutes.
2. Rub the mushrooms dry, clean them, cut into fine slices and drizzle with lemon. Heat the butter, leave the diced bacon in it.
3. Peel and dice the onion and garlic and sauté with the bacon. Add the mushrooms, season with salt and pepper, pour in the wine. Simmer over a low heat for about 15 minutes, add the cream and mix with the meat. Put everything in a gratin dish and sprinkle the cheese on top. Pour the remaining butter on top as flakes.
4. Bake in a preheated oven (electric stove: 200 ° C, convection: 180 ° C, gas: level 4) for about 10 minutes.
5. Serve sprinkled with chives.
6. Hearty farmer`s bread goes well with it.