Boeuf Stroganoff – Befstroganov

1 onion, chopped pepper

salt

Cut the fillet into small cubes 120 minutes before eating, season with pepper and season with salt.

Just before serving, sprinkle with flour and fry in a little butter until golden.

Extinguish with the beef broth and let it boil.

Season with the mustard and pepper, mix the whole thing, let it bubble up repeatedly and strain.

Put the beef broth aside.

In a second frying pan, toast the paradeis pulp, add the sour cream and stir. Add the beef broth.

Roast the meat with the onion in hot butter at high temperature. Turn constantly to the other side.

Form into the sauce, fold in, cover well and put on the edge of the stove for 15 min until it boils again. The meat should not be placed directly on the hot plate, so this cooking process works most authentically on stoves with hot edges, such as glass-ceramic stoves.

Variation

Refine the sauce with red wine, add correspondingly less beef broth.

Our tip: Use high-quality red wine for a particularly fine taste!

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