Beef Stroganoff

STEP BY STEP

Let's make something delicious.

1. 01

   Pat the beef fillet dry and cut into thin strips 1 cm thick. Peel and finely dice the onions. Clean and quarter the button mushrooms. Clean the oyster mushrooms and tear into pieces. Drain and slice the cornichons.

2. 02

   Heat the clarified butter in a saucepan. Sear the beef fillet in batches, then remove and place in a bowl. Fry the onions over a high heat in the same pan. Add the mushrooms and fry with the onions until golden brown. Deglaze with the veal stock and simmer over a medium heat for 5 minutes. Add the cornichons, soured cream and Dijon mustard. Once the sauce is simmering, return the beef and its juices to the pan and simmer gently for 2-3 minutes.

3. 03

   Meanwhile, cook the spaetzle in plenty of salted water according to the packet instructions. Drain.

4. 04

   For the beurre manié, place the butter and flour in a bowl and work together with a fork to form a smooth paste.

5. 05

   Thicken the sauce with the beurre manié and season with salt, pepper, thyme and sugar. Wash the parsley, shake dry and chop.

6. 06

   Serve the beef Stroganoff with the spaetzle, garnished with fresh parsley.