Summary

Ingredients

• 365 g beef
• 160 g onion (s), red
• 100 g herkins
• 250 ml beef bouillon
• 400 ml cream
• 3 tablespoon cucumber water
• 2 tablespoon mustard, medium hot
• 1 tablespoon raw cane sugar
• 2 tablespoon sunflower oil
• 1 teaspoon butter
• Sea salt, from the mill
• Pepper, more colorful, from the mill
• 400 g mushrooms, brown
• 250 g bell pepper (s), red, yellow, reen
• 3 teaspoons beef stock powder
• 2 teaspoons sauce thickener, light

Print Recipe Pin Recipe

Instructions

1. Clean the mushrooms and cut them into slices. Wash the peppers, remove the stones and webs, and cut in half. Cut one half into strips and save for later. Cut the other half into strips, then into cubes. Peel and cut the onion into eighths. Cut the gherkins into thin slices. Wash the meat and pat dry. Then parry, cut into 2 cm thick slices, dice them and season with salt.
2. Heat a pan with the oil and sauté the onion with the raw cane sugar for about 4 minutes until they are nice and brown. Now stir in the mustard and gherkins. Deglaze with cucumber water and 150 ml beef stock. Let the whole thing simmer for about 10 minutes until the liquid has almost boiled off. Add the cream and simmer gently on a very low level.
3. Heat up another pan or saucepan with oil and fry the meat cubes on high level in portions and add to the sauce. Deglaze the roast set with the remaining beef stock, bring to the boil briefly and stir in 1 teaspoon butter. Add the diced paprika, mushrooms, sauce and meat and mix everything together. Simmer for 10 minutes and season with sea salt, colored pepper and beef bouillon powder. Now tie with a light sauce thickener, arrange and serve.