Summary

Ingredients

• 600 g beef fillet (s)
• olive oil
• 1 zucchini
• 2 red pepper (s)
• 150 g mushrooms
• 1 vegetable onion (s)
• 1 clove garlic
• 5 tomato (s)
• 200 g sour cream
• 100 ml white wine
• salt
• Pepper, freshly ground
• thyme
• rosemary

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Instructions

1. Cut the beef fillet into strips. Halve the zucchini and cut into slices. Dice the peppers. Clean the mushrooms and cut them into slices. Peel the onion, cut into eighths and separate the onion leaves. Also peel the garlic clove and dice it finely.
2. Let the oil get hot in a pan. Then fry the fillet in the hot fat for 2 minutes. Take out and season with salt and pepper.
3. Deglaze the roast liquid with a little water and add the chopped peppers with the onion, garlic, mushrooms and zucchini and simmer everything over low heat for about 10 minutes.
4. Scald tomatoes with boiling water, peel, quarter, core and cut into cubes. Add to the vegetables and cook for another 5 minutes.
5. Then stir the wine and sour cream into the vegetables. Add the meat and heat briefly. Season to taste with salt, pepper and the herbs.