Quick stroganoff with sweet and sour baked potatoes

Ingredients for 4 servings:

• 500 g beef fillet(s)
• 1 ½ tbsp paprika powder, hot
• 1 onion(s) (vegetable onion)
• 350 g mushrooms
• 300 ml sour cream
• 2 tsp lemon juice
• 2 tbsp parsley, chopped
• Salt and pepper, freshly ground
• Oil and butter for frying
• 400 g potatoes, preferably small
• 2 tbsp honey
• 1 tsp mustard
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Meat pan (shredded meat)

Cut the meat into strips, peel and halve the potatoes, halve the onion and slice into thin rings, and thinly slice the mushrooms. Boil the potatoes in a saucepan until half cooked, then drain in a colander. Mix the mustard, honey, oil, and egg in a bowl, add the potatoes, tossing well, and pour the mixture into a shallow baking dish. Bake in the oven at 200°C for 15 minutes until golden brown. In a shallow pan, fry the onions and mushrooms in butter, seasoning with paprika. Once browned all over, transfer to a bowl and keep warm. Add a little more oil, heat, and fry the meat in batches until crispy. Add the onions and mushrooms, deglaze with a little wine, then add the cream and bring to a boil. Simmer for a minute, then season with lemon juice, parsley, salt, and pepper, and serve with the potatoes. Serve with a crisp green salad.