Boeuf Stroganoff

Cut the fillet tips into small strips and sear briefly so that they are still pink inside. While frying, add salt and pepper. Take out the fillet tips and add the thinly sliced onions to the roast residue and fry until soft.

Then add the mushrooms and season with mustard. Stir with flour and add some of the cucumber water, as well as the veal stock and simmer for about 10 minutes.

Add cucumbers cut into strips, marjoram, garlic cut into small pieces. Add cream and creme fraiche and simmer for another 5 minutes.

Stir in some flour with a whisk so that the consistency of the sauce fits – season with salt, pepper and sugar.

Remove the sauce from the heat and add the fillet tips and chopped parsley and let sit for about 10 minutes.

Serve the Boeuf Stroganoff with a dollop of sour cream, chopped parsley and chopped onion.

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