Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of many meat fans. Garnish with parsley and serve with pappardelle pasta.
Preheat the oven to 60 degrees, preheat the plate and plate.
Cut the meat into approx. 1.5 cm cubes. Peel and finely chop the onion. Pepperoni in fine strips, slice mushrooms.
Let the butter get hot in a frying pan. Fry the meat in portions all around for approx. 2 minutes, remove, season, keep warm. Reduce heat, dab on cooking fat.
Let a little fried butter warm up in the same pan. Steam the onion. Steam the peppers, garlic and mushrooms until the resulting liquid has boiled down. Pour in the wine, stock and tomato paste, bring to the boil, reduce the heat and simmer to half.
Cut the pickle into strips and stir in with the sour cream . Add the meat, just let it get hot, season, place on the preheated plate.
I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.Read More