Beef Strips According To Viniferia Style

Summary

Ingredients

• 600 g beef, (hip, very well hun and cut into strips)
• 300 g mushrooms, brown (cleaned and sliced)
• 1 large onion (s), finely diced
• 4 m. Gherkin (s), cut into fine strips
• 1 clove garlic, finely chopped
• 150 ml cream, fresh
• 150 ml white wine, dry (preferably Riesling)
• 2 tablespoon sour cream
• 2 tablespoon mustard, hotter
• 1 teaspoon, heaped honey, (use bitter)
• some salt and pepper, black, freshly ground
• some paprika, hot as rose
• 2 tablespoon clarified butter

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Instructions

1. Heat a large high-sided pan over medium-high heat. Working in 2-3 batches, sear the beef strips in the clarified butter for 2-3 minutes per batch until browned. Transfer to a plate and season with salt and pepper.
2. In the same pan over medium heat, cook the diced onion for 2 minutes. Add the sliced mushrooms and cook for 2 minutes, stirring frequently. Add the gherkin strips, garlic, black pepper, salt, hot paprika, and 2 tablespoons hot mustard. Cook for 1 minute.
3. Stir in the honey until dissolved. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
4. Reduce heat to low and return the beef strips to the pan. Stir in the fresh cream and sour cream. Simmer gently for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt, pepper, and additional wine if needed.
5. Serve over spaetzle or potato noodles with a fresh salad.