for 4 people

Meat

1 tbsp	olive oil
400 g	veal frying steaks (minute steaks), in approx. 1 ½ cm wide stripes
1 tsp	white flour, to dust
½ tsp	salt
a little	pepper

Stroganoff

1 tbsp	olive oil
200 g	mushrooms, sliced
1	onion, cut into thin rings
1	red pepper deseeded, cut into thin strips
1 tsp	paprika
1 ½ dl	white wine
1 ½ dl	meat bouillon
200 g	sour single cream
3 tbsp	mild mustard
3	gherkins, cut lengthwise into thin strips
	salt and pepper to taste

To serve

½ bunch

parsley, finely chopped

How it's done

Meat

Heat the oil in a frying pan, add the meat in batches, dust with the flour, fry for approx. 1 min. Remove, season the meat and set aside.

Stroganoff

Heat the oil in the same pan. Add the mushrooms, sauté for approx. 3 mins. Add the onion and peppers, sauté for approx. 3 mins., season. Pour in the wine and stock, bring to the boil, reduce the liquid by half. Reduce the heat, set aside 2 tbsp of the sour single cream, add the rest to the sauce along with the mustard, mix. Add the gherkins with the reserved meat, heat gently, season.

To serve

Serve the stroganoff in soup plates. Top with the remainder of the sour single cream and parsley.

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