for 4 person

1 tbsp	olive oil
2	beef entrecôtes (each approx. 210 g), cut into approx. 1.5 cm strips
1 tsp	salt
a little	pepper
1	onion, cut into thin slices
3	bell pepper, cut into thin slices
250 g	mushrooms, sliced
2 tsp	paprika
2 dl	meat bouillon
2 tsp	Maizena cornflour
2 dl	full cream
	salt and pepper to taste
2	gherkins, cut into thin slices

How it's done

Heat the oil in a non-stick frying pan. Brown the meat in batches for approx. 2 mins., remove from the pan, season. Sauté the vegetables and paprika in the same pan for approx. 5 mins. Pour in the stock and bring to the boil. Mix the cream with the cornflour, pour into the pan, simmer over a medium heat for approx. 5 mins. Return the meat to the pan, heat gently and season. Top with the gherkins.

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