Summary

Ingredients

• 500 g roast beef
• 1 large onion (s), red
• 3 pickled cucumber (s)
• 1 glass mushrooms
• 1 tablespoon tomato paste
• 1 cup cream
• 1 cup crème fraîche
• some milk (as needed)
• 1 teaspoon mustard
• some olive oil
• salt and pepper
• Paprika powder
• White wine, at will

Print Recipe Pin Recipe

Instructions

1. Cut the beef into fine strips, the onion and cucumber into small cubes. Drain the mushrooms. Heat some olive oil in a pan and slowly fry the meat for 10-15 minutes and season with salt and pepper. Finally, add a little more heat and lightly brown the meat, then remove.
2. Add a little more oil to the pan and fry the onion cubes until translucent, then add the cucumber cubes and mushrooms and fry them too. Add the tomato paste and sauté briefly. Add the cream and creme fraiche and stir well. If the sauce is too thick, add a little more milk until it has the right consistency. Stir in mustard as well. Add the meat, season with salt, pepper and paprika and stir well. Simmer the stripped cream on a low level for about 45 minutes, then add white wine to taste and stir well again, season to taste and simmer for 2 minutes.
3. Potatoes and mixed mushrooms go well with it. Rice also goes very well with the shredded meat.
4. Tip: I can recommend the South Eastern Australia Chardonnay as a wine. It is available in small bottles with a capacity of 250 ml. The Chardonnay is nice and fruity and has little acidity and is therefore very suitable for cooking. Of course, any other white wine with little acid goes well.