Boeuf Stroganoff

Cut the lung roast into strips about 7 mm wide. Finely chop the onions, slice the mushrooms and cut the cucumbers into fine strips.

Then season the meat with salt and pepper and quickly fry in hot oil on both sides for 2 minutes. Remove from the pan and keep warm.

Now sauté the onions in the remaining fat, add the mushrooms and sauté. Deglaze with stock or soup and bring to a boil.

Mix sour cream with paprika powder and flour until smooth and stir into the sauce. Add the gherkins and boil again briefly.

Add the fillet tips again and let them simmer for a short time, but never bring them to the boil again.

The Boeuf Stroganoff can now be served in preheated plates.

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