Cut the fillet tips into very thin strips about 4 x 4 millimeters in diameter and a maximum of 5 centimeters in length. Proceed in a similar way with the pickles, but the strips can be a little thicker here. Cut the onions into thin half rings, wash the mushrooms and process them into thin leaves.
Now fry the fillet strips briefly and strongly in very hot clarified butter in a large (!) Pan with a high rim (tip: dusting them with flour beforehand or tossing them in it ensures a nice browning). Also fry the onions briefly. Warm the meat and onions, then fry the mushrooms in a little fat and add the cucumbers and onions. Dust with flour, toast briefly, then deglaze with the meat stock (and, if you like, some white wine). Simmer for about a quarter of an hour at a low temperature. Then stir in the sour cream and season with salt, sugar and pepper. Finally add the meat and let it steep only briefly (one minute); then sprinkle with the chopped parsley and serve immediately.
Boiled potatoes, potato croquettes, French fries or long grain rice (surprisingly, beef stroganoff can even be used for a different purpose as a tasty topping), possibly peas, green beans or mixed vegetables as well as a tomato, cucumber or leaf salad with a light dressing, are excellent side dishes.
A dry white wine is recommended as a drink.
Since this is a food that allows a lot of scope for your own ideas, you should also take advantage of it. For example, instead of white black pepper and a bit of cayenne pepper and / or hot paprika powder, I sometimes like to add it, usually in combination with two peeled and eighthed tomatoes. A little tomato paste and / or mustard as well as pickle water or lemon juice sometimes give the beef stroganoff the right whistle. Replacing the sour cream with sweet cream also creates an interesting variation in taste. There are hardly any limits to your imagination with this dish - one more reason to like it.
Ingredients
Print Recipe
Pin Recipe