preparation time: 15 min
cooking time: 35 min
- 1 Onion (thinly sliced)
- 250g (1 pack) Mushrooms
- 2lb Beef fillet
- 5 tbsp Sour Cream
- 2 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1 tsp sweet Paprika
- 4 tsp all-purpose Flour
- 4 tbsp dry white Wine
- 3tbsp olive oil
- salt and ground black pepper
- Egg Noodles (or white rice)
1. Cut the onion into small thin slices.
2. Slice the mushrooms.
3. Boil cold water in a medium-sized saucepan. When the water starts to boil - add 1 tbsp of olive oil and a pinch of salt. Then add the noodles and stir them. Cook for about 10 min.
4. Cut the beef fillet into smaller slices. Beat the slices with a meat tenderizer. Cut the slices into smaller thin pieces. Beat the small pieces again to make the meat even more tender.
5. In a small bowl combine 4 tbsp of flour and 1 tsp of paprika.
6. Heat 2 tbsp of olive oil in a large frying pan. Add the onion and cook until golden. Then add the mushrooms and cook for 5 min on a medium-high heat.
7. Toss the pieces of beef in the flour and add them to the frying pan.
8. When the meat starts to get brownish add salt, ground black pepper, lemon juice, and wine. Cook for 10 min.
9. Add the sour cream and Dijon mustard and mix everything together. Reduce the heat to low and simmer for about 20 min.
10. Remove the egg noodles from the stove and rinse them with cold water.
11. Add 1 tbsp of butter and fry the noodles in a small pan on a medium heat for about 5 min. Add the noodles and meat together and serve hot.
No comments:
Post a Comment