Summary

Ingredients

• 300 g carrot (s)
• 100 g mushrooms
• 1 onion (s)
• 600 g beef, sliced
• 4 tablespoon oil
• 20 g butter
• 2 dl beef stock
• 1 dl white wine
• 2 dl whipped cream
• 3 tablespoon sauce thickener
• 1 bunch dill
• salt and pepper

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Instructions

1. Clean the carrots in wide pens, clean the mushrooms and cut in half. Peel and finely dice the onion.
2. Sear the meat in 1 tablespoon each of very hot oil for a maximum of 2 minutes, season with salt and pepper and remove. Heat the fat in the pan, add the mushrooms and onions to the fat and fry while stirring. Fry the carrots briefly. Add the stock, wine and cream and cook covered for 10 minutes over a medium heat. Stir in the sauce thickener, bring to the boil again.
3. Heat the meat and chopped dill in the sauce, season with salt and pepper.