Summary

Ingredients

• 500 g beef fillet (s) (fillet tips)
• 2 medium onion (s), preferably shallots
• 400 g mushrooms, fresh
• 6 medium pickled cucumber (or about twice as many gherkins)
• 300 ml meat broth
• 0.5 teaspoon ½ sugar
• Salt and pepper, freshly ground white
• 250 ml sour cream, sour cream or half as much creme fraiche
• 2 tablespoon clarified butter for frying
• Flour
• Parsley, chopped

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Instructions

1. Cut beef fillet into thin strips approximately 4 x 4 mm and up to 5 cm long. Cut pickled cucumbers into similar-sized strips (slightly thicker is fine). Cut onions into thin half rings. Wash mushrooms and slice thinly.
2. Lightly dust beef strips with flour (optional, helps them brown). Heat clarified butter in a large, high-sided pan over high heat until very hot. Fry beef strips for 1-2 minutes, stirring occasionally, until browned on all sides. Remove to a plate.
3. In the same pan, fry onion half-rings over medium-high heat for 1-2 minutes until soft. Remove to a plate.
4. Add clarified butter as needed. Fry mushrooms over medium heat for 2-3 minutes. Add cucumber strips and cooked onions to the pan.
5. Dust vegetables with flour and toast for 1-2 minutes, stirring constantly.
6. Pour meat broth into the pan to deglaze, scraping up any browned bits. Bring to a simmer over low heat and simmer for 15 minutes.
7. Remove from heat and stir in sour cream. Season with salt, freshly ground white pepper, and sugar to taste.
8. Return seared beef to the pan and heat gently over low heat for 1 minute (do not boil).
9. Sprinkle with chopped parsley and serve immediately.