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 red peppers. Clean the mushrooms and slice them. Peel the onion, cut into eighths, and separate the layers. Peel the garlic clove and dice finely.
2. Heat olive oil in a pan over medium-high heat. Sear the beef fillet strips for 2 minutes. Remove from pan and season with salt and freshly ground pepper.
3. Add a splash of water to deglaze the pan, scraping up any browned bits. Add the diced red peppers, onion, garlic, mushrooms, and zucchini. Simmer over low heat for 10 minutes.
4. Blanch the tomatoes in boiling water for 1-2 minutes, then peel. Quarter them, remove the cores, and cut into chunks. Add to the vegetables and cook for 5 minutes.
5. Stir the white wine and sour cream into the vegetables. Return the beef fillet to the pan and heat for 2-3 minutes. Season to taste with salt, freshly ground pepper, thyme, and rosemary.