Beef strips in sour cream

Ingredients for 4 servings:

• 40 g wheat flour
• 1 tsp sweet paprika powder
• 1 tsp salt
• ½ tsp ground black pepper
• 700 g rump steak(s) or roulade meat
• 55 g butter
• 1 onion(s)
• 1 garlic clove(s)
• 225 g mushrooms, or mushrooms of your choice
• 1 tbsp lemon juice
• 2 tbsp red wine, or water
• 2 tbsp tomato paste
• 350 g sour cream, or sour cream (not sour cream)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for those in a hurry, quickly finished, quickly finished

Prepare side dishes. Boil pasta water, make rice, or boil potatoes. Since preparing the meat goes quite quickly, you should start that beforehand. Finely chop the onion into half rings, quarter rings, or cubes (to taste), finely chop the garlic, and thinly slice the meat. Cut the mushrooms into bite-sized pieces. Take a small plastic bag (e.g., a lunch bag or freezer bag) and fill it with the flour. Add the teaspoon of paprika to the bag, followed by salt and pepper. Add the meat in portions to the bag and shake the bag to coat the strips all over with the flour and spice mixture. Place the finished strips in a bowl, add the next portion of meat to the spice bag, and shake well. If there is still any spiced flour left in the bag at the end, pour it over the meat and stir it in a little with your hands, or place it in a bowl with a lid and shake well again. Melt the butter in a pan. Add the onions and reduce the heat to low, then simmer gently in the butter for 5 minutes. Turn the heat back up to high and let the butter heat up. Then add the beef and sear until browned all over. At first, the meat will stick together a bit, but this will resolve with a little stirring and shaking. This will happen fairly quickly, about 5 minutes. Then stir in the mushrooms and lemon juice. Now add 2 tablespoons of water (or, if you have red wine, use red wine) and stir briefly. Finally, add the tomato paste. Mix everything well. Now stir in the entire amount of sour cream. The heat will make it a little thinner, but the sauce will remain very creamy. If you prefer it a little thinner, add another 3 tablespoons of water and season with salt, pepper, and paprika. Otherwise, no further seasoning is necessary. Drain the pasta/rice/potatoes. Transfer to a plate and top with the shredded beef. Serve with cucumber salad or bean salad.