Maris beef strips

Ingredients for 2 servings:

• 500 g roast beef
• 1 large onion(s), red
• 3 gherkins
• 1 jar mushrooms
• 1 tbsp tomato paste
• 1 cup of cream
• 1 cup crème fraîche
• some milk (if needed)
• 1 tsp mustard
• some olive oil
• salt and pepper
• Paprika powder
• White wine, as desired

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the beef into thin strips, and dice the onion and cucumber. Drain the mushrooms. Heat a little olive oil in a pan and fry the meat slowly for 10-15 minutes, seasoning with salt and pepper. Finally, increase the heat a little more and brown the meat lightly, then remove from the pan. Add a little more oil to the pan and fry the diced onion until translucent, then add the diced cucumber and mushrooms and fry them too. Add the tomato paste and sauté briefly. Add the cream and crème fraîche and stir well. If the sauce is too thick, add a little more milk until the right consistency is reached. Stir in the mustard. Add the meat, season with salt, pepper, and paprika, and stir well. Simmer the creamed strips on low heat for about 45 minutes, then add the white wine to taste, stir well again, season to taste, and simmer for 2 minutes. Serve with potatoes and mixed mushrooms. Rice also goes very well with the shredded meat. Tip: For wine, I recommend the South Eastern Australia Chardonnay. It’s available in small 250 ml bottles. The Chardonnay is beautifully fruity and low in acidity, making it ideal for cooking. Of course, any other low-acid white wine will also work.