Summary

Ingredients

• 1 tablespoon vegetable oil
• 500 g beef, lean, shredded
• 200 g mushrooms, brown
• 2 teaspoons, heaped mustard (Dijon mustard)
• 2 pinches ginger, grated
• 3 shots sherry, dry
• 200 ml cream - substitute with 7% fat
• Salt and pepper from the mill
• 100 ml milk (1.5% fat)
• cornstarch
• 1 onion (s), diced
• 1 small clove garlic

Print Recipe Pin Recipe

Instructions

1. Put on a sauté pan with the oil. Dab the shredded beef (shred as thinly as possible) and fry on all sides, remove from the pan and cover with aluminum foil.
2. In the same pan, sauté the onion with the garlic, then add the ginger, the sliced mushrooms, mustard, sherry and cream substitute. Now add the meat again and let it simmer covered for about 20 - 30 minutes (depends on the thickness of the meat pieces) and stir from time to time.
3. If you like a lot of sauce, add milk and, if necessary, add a little cornstarch later to achieve a nice, creamy consistency. Season to taste with salt and pepper. We also eat rice, croquettes, hash browns, spaetzle or simply boiled potatoes.
4. Without side dish with 4 servings: 4.5 p.