Stroganoff with Fried Potatoes

Cut the meat into 2 cm thick pieces. Clean and quarter the mushrooms. Peel the onions and cut into thin strips.

Heat half of the clarified butter in the pan and briefly fry the beef fillet slices on both sides. Then take the meat out of the pan. Put the rest of the clarified butter in the pan, stir-fry the mushrooms and onions until golden brown, season with salt and pepper. Deglaze with white wine and reduce it by half. Then add the veal jus and reduce by half. Mix the sour cream with the starch and add to the mushrooms, simmer the sauce for approx. 4 minutes over a mild heat, then add the mustard at the end.

Cut the cucumber into long slices and add to the sauce with the meat slices, season to taste.

Heat 1 liters of sunflower oil in a saucepan. When the oil is hot, add the potatoes and let them turn golden brown. Take out, place on a plate lined with kitchen paper and season with salt and pepper. Arrange the fried potatoes and the stroganoff on a plate and sprinkle with finely chopped dill.