Beef Strips with Currant – Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g beef (strips)
- little flour
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ paprika powder, hot pink
- 1 small onion (s)
- 1 tablespoon mustard, grainier
- 0.5 ½ lemon (only peel)
- 1 dl white wine
- 1 ¼ dl meat broth
- 2 tablespoon jelly, currant
- salt and pepper
- Paprika powder, hot as rose
- 1 tablespoon butter
- butter
Print Recipe
Pin Recipe Instructions
- It is best to take meat out of the refrigerator an hour before roasting.
- Preheat the oven to 60 degrees, preheat the plate and plate.
- Finely chop the onion.
- Heat the clarified butter in a frying pan. Add the meat and fry for about 1 minute.
- Then remove, season with salt and paprika and keep warm.
- Sauté the onion in the roast, add the mustard and lemon zest. Dust with a little flour. Then pour in the wine, bring to the boil, reduce a little. Pour in the broth and reduce to about half, then reduce the heat. Add the jelly and stir until it has dissolved. Add the meat again and season with salt and pepper and season with rose paprika.
- Lemon noodles go very well with this.
- To do this, cook fine egg noodles and mix them with a little butter and lemon juice.
- I also like to serve a lamb`s lettuce with it.
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