Creamed beef strips

Ingredients for 2 servings:

• 400 g beef, from the topside
• 1 onion(s)
• 2 gherkins
• 2 tomatoes
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 150 g crème fraîche
• 1 tsp tomato paste
• 1 tsp mustard, medium hot
• 200 g sweet cream
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, cut the beef into small, thin slices, then into strips. Finely dice the peeled tomatoes, onion, and cucumber. Peel the garlic clove, rub it into a pan, and heat the clarified butter in it. Brown the strips of meat, season with salt and pepper, remove from the pan, and keep warm in the preheated oven. Sauté the diced onion in the frying fat until translucent, add the diced tomatoes and cucumber, and fry briefly. Add the crème fraîche, tomato paste, mustard, and sweet cream to the pan and mix. Season with salt and pepper, stir in the minced meat, and serve. TIP: Ribbon pasta or boiled potatoes are suitable as a side dish. The meat stays juicier if the 400g portion is pan-fried twice. You can prevent the sauce from curdling by mixing the cream with a pinch of potato starch before use. You can also use oil instead of clarified butter. The strips will be more tender if you use sirloin or even fillet of beef instead of topside. Finally, season the strips with a little brandy or cognac.