Boeuf Stroganoff

First, cut the lung roast into 1 cm thick strips. Chop onions finely, cut cucumbers into narrow strips. Season the meat with salt and pepper.

Heat oil in a shallow frying pan. Brown meat on all sides for 2-3 minutes, but it should not be cooked through. Remove meat from frying pan and keep warm.

Sauté onions in remaining fat, slice mushrooms, season with salt, add and sauté.

Deglaze with soup and let it boil. Stir sour cream with paprika powder and flour until smooth, stir briskly into the sauce, add gherkins and cook briefly.

Stir in the fillet tips. Let simmer again briefly.

Arrange the Boeuf Stroganoff and serve.

Preparation Tip:

Rice or spaetzle goes well with the Boeuf Stroganoff.

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