Ingredients
- 600 g of beef tenderloin in strips
- 250 g of mushrooms
- 1 onion
- 2 garlic cloves
- 100 g of white wine
- 200 g of meat stock
- 200 g of sour cream
- 1 tablespoon of mustard
- 20 g of flour
- 40 g of butter
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Saute the beef strips in a very hot pan 2 minutes and set them aside.
- Put the onion and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 6 min/120°C/spoon speed.
- Add the flour and saute 2 min/100°C/speed 2.
- Pour in the wine and the stock and set 6 min/100°C/speed 3 without the measuring cup.
- Fit the butterfly, add the sliced mushrooms and the mustard and set 10 min/100°C/reverse/spoon speed.
- Add the sauteed beef and the sour cream and set 5 min/90°C/reverse/spoon speed.
- Adjust the salt and pepper without letting the cream boil.
- Serve over rice or egg pasta.
Tips
- Sauteing the meat separately over high heat keeps it juicy.
- Do not let the sour cream boil so the sauce does not split.
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