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🍽️ Fine Beef Stroganoff

492 kcal · 45 min · 4 servings

Ingredients

• 500 g beef tenderloin tips
• 2 medium-sized onion(s) (preferably shallots)
• 400 g mushrooms (fresh)
• 6 medium-sized pickles (or about twice as many cornichons)
• 300 ml beef broth
• 1 splash white wine, dry (optional)
• 0.5 tsp sugar
• salt and pepper, white (freshly ground)
• 250 ml sour cream (or half as much crème fraîche)
• 2 tbsp clarified butter (for frying)
• flour
• parsley, chopped

Instructions

1. 1. Cut the filet tips into very thin strips (approx. 4 x 4 mm thick and no longer than 5 cm).
2. 2. Cut the gherkins similarly, but slightly thicker.
3. 3. Slice the onions into thin half-rings.
4. 4. Wash the mushrooms and slice them into paper-thin pieces.
5. 5. Fry the filet strips in batches in a large high-sided pan using very hot clarified butter for a short time over high heat (Tip: Dusting the meat with flour beforehand gives it a nice brown color).
6. 6. Also fry the onions briefly.
7. 7. Remove the meat and onions from the pan and keep them warm.
8. 8. Fry the mushrooms in some fat and add the gherkins and onions.
9. 9. Dust everything with flour and roast briefly.
10. 10. Deglaze with beef broth and add white wine if desired.
11. 11. Let the sauce simmer for about 15 minutes over low heat.
12. 12. Stir in the sour cream (Schmand) and season with salt, sugar, and pepper.
13. 13. Return the meat and onions to the pan and let them sit for just one more minute.
14. 14. Sprinkle with chopped parsley and serve immediately.
15. 15. Excellent side dishes include boiled potatoes, potato croquettes, French fries, or long-grain rice.

Nutrition per serving

• kcal: 492
• Protein: 47 g · Fett/Fat: 27 g · Carbs: 15 g