Beef steak strips in onion, paprika, mustard and cream sauce

Ingredients for 4 servings:

• 2 beef steaks from the rump, approx. 150 g each, approx. 1.5 cm thick
• 2 onions
• 3 tbsp rapeseed oil for frying
• some salt and pepper, black, from the mill
• 1 tbsp paprika powder, sweet
• 100 ml dry white wine
• 150 g whipped cream
• 1 tbsp mustard, medium hot
• 4 stalks of flat-leaf parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Remove the steaks from the refrigerator about 30 minutes before preparation. Peel the onions, halve them, and slice them into thin strips. Pat the steaks dry with kitchen paper and cut them into strips about 0.5 cm wide. Heat 1 tablespoon of rapeseed oil in a large, preferably cast-iron pan and sear the steak strips for about 2 to 3 minutes, seasoning with a little salt and a few turns of freshly ground black pepper. Then remove the meat and wrap it in aluminum foil. Add 2 tablespoons of rapeseed oil to the pan, heat it, and fry the onion strips for about 3 minutes. Then dust the onions with the paprika and stir to combine. Pour in the white wine and simmer for about 5 minutes. Meanwhile, mix the cream with the mustard, add it to the pan, and simmer for about 3 to 4 minutes. Rinse the parsley, shake it dry, and roughly chop the leaves. Season the sauce with a little salt and a few grinds of freshly ground black pepper. Add the steak strips and heat through the sauce. Do not let them boil over! Serve the meat and sauce on plates and sprinkle with chopped parsley. Serve with rice or fresh baguette.