Summary

Ingredients

• 600 g beef fillet (s)
• 2 medium onion (s)
• 200 g mushrooms
• 4 medium pickled cucumber (s)
• 20 g mararine
• Salt and pepper, white
• 2 tablespoon flour
• 250 ml meat stock (instant)
• 250 g sour cream
• 3 tablespoon mustard, medium hot
• 1 pinch (s) sugar
• parsley

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Instructions

1. Cut the beef fillet into thin strips. Dice the onions. Slice the mushrooms thinly. Cut the pickled cucumbers into strips.
2. Heat the margarine in a large skillet over medium-high heat. Fry the beef strips in batches, about 2 to 3 minutes per batch until browned. Season each batch with salt and white pepper, then remove and set aside.
3. In the same skillet, sauté the onions and mushrooms over medium-high heat for 3 to 4 minutes until softened.
4. Sprinkle the flour over the vegetables and sauté for 1 minute, stirring.
5. Pour in the meat stock and bring to a boil.
6. Remove from heat and stir in the sour cream and mustard.
7. Add the beef and cucumber strips back to the skillet. Season with salt, white pepper, and a pinch of sugar. Stir to combine.
8. Garnish with parsley and serve with boiled potatoes.