Boeuf Stroganoff

Ingredients (serves 4):

900 g beef fillet
400 g double cream
230 g fresh mushrooms (alternatively porcino)
60 g butter
4 shallots
150 ml white wine
100 ml white wine vinegar
2 tsp hot paprika powder
4 tsp sweet paprika powder
2 tsp tomato paste
3 tbsp parsley
230 g gherkins
250 ml sour cream
Oil

Preparation:

Wash the mushrooms and cut into strips. Finely chop the shallots and finely slice the gherkins. Set aside.
Cut the beef fillet into fine strips (about 1 cm) and heat the oil in a large frying pan to brown the meat for 2 - 3 minutes (it should get a light colour on the outside, but still be bloody on the inside).
Now add the butter to the pan, sauté the shallots in it, then add the mushrooms and gherkins and also sauté them briefly.

Then add the tomato purée and both types of paprika powder to sauté the mixture over medium heat for about 2 minutes (keep stirring). Add the white wine vinegar and simmer, stirring, until the liquid has reduced.
Then add the white wine and sour cream and let this reduce to about half the liquid. Add the double cream and bring to the boil, season with salt and pepper. Add the meat with the juice to the mixture and heat briefly (it does not need to boil any further).
Finally, arrange the boeuf stroganoff on plates, decorate with parsley and serve with rice.

If you like it hot, you can add a certain kick to the goulash with these chilli powders: