Beef Stroganoff with homemade grated cheese

Ingredients for 4 servings:

• 1 kg rump steak(s)
• 2 bunch spring onions
• 2 tbsp oil (peanut oil)
• 1 pack of parsley (frozen)
• 1 pack of chives (frozen)
• 800 g potatoes
• 200 g tomato(s) (vine tomatoes)
• 250 g mushrooms (chanterelles)
• 50 ml sauce (honey mustard sauce)
• 1 cup crème fraîche
• 200 ml veal stock
• 2 tbsp seasoning mix (fries salt)
• 2 tbsp flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely grate the potatoes. Mix in the herbs and season with potato salt. Heat the peanut oil in a non-stick pan and fry the potato pancakes in batches until golden brown. Then keep warm. Cut the rump steaks into strips, season, and brown them. Brown them in a hot non-stick pan for as short a time as possible. Clean and quarter the chanterelle mushrooms, and add them to the meat. Continue frying over low heat. After 3 minutes, deglaze with the stock. Then remove the insides from the tomatoes, cut them into strips, and dice them. Add to the meat. Clean the spring onions, cut them into rings, and add them last. Thicken with crème fraîche, seasoning if desired. Serve immediately.