INGREDIENTS
600g beef tenderloin
350g chestnut mushroom
1 medium brown onion
150ml sour cream
25g butter
100g pickled cucumber
2 tsp mustard
salt
black pepper
fresh parsley
rice
DIRECTIONS
Begin by preparing preparing the ingredients. Finely dice the onion, clean and quarter the mushroom and thinly slice the cucumber.
Cut the tenderloin into finger-sized strips. Melt the butter in a pan and fry the diced onion until translucent.
Add the tenderloin and fry until the meat becomes white. Add the mushrooms and season with salt and pepper. Cover the pan and steam for a few minutes.
Add the cucumber slices and the white wine, then bring it to a boil for a couple of minutes.
Finally, mix in the mustard and sour cream, and after a brief boil, it is ready.