Summary

Ingredients

• 500 g beef fillet (s)
• 3 tablespoon butter
• salt
• pepper
• 100 g onion (s)
• 150 g mushrooms
• 125 ml meat stock, (instant)
• 125 ml sour cream
• 2 teaspoons mustard
• 2 tablespoon crème fraîche
• 1 tablespoon lemon juice
• 200 g pickled cucumber (s)

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Instructions

1. Rinse the beef fillet, pat dry and cut into fine strips, melt 1 tablespoon of fat in a pan, fry the strips of meat in it on all sides until light brown. Season, remove from the pan and keep warm. Peel and dice the onions. Clean the mushrooms, clean with a brush and cut into slices. Heat the remaining fat in a pan. Sauté onion cubes and mushrooms in it. Pour the meat stock and reduce the liquid a little. Mix the cream with the mustard and pour into the sauce. Boil the cups again. Then season with creme fraiche, lemon juice, salt and pepper. Cut the pickled cucumber into fine strips and add to the sauce with the meat.
2. In addition: spaetzle or parsley potatoes