Buy all ingredients right below the recipe
Ingredients
- 700 g beef sirloin steak
- 250 g brown mushrooms
- 1 yellow onion
- 100 g unsalted butter
- 4 tbsp tomato paste
- 2 tbsp Dijon mustard
- 200 g sour cream
- 1 tbsp wheat flour Type 405
- 300 ml beef stock
- 500 g tagliatelle
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 1 handful fresh flat-leaf parsley
Preparation
- 1Heat 2 tablespoons of butter in a pan over medium heat. Cut the beef into thin strips, about 5 cm long, and sear them on all sides until nicely browned. Season with salt and pepper during this process. Remove the meat from the pan and set aside.
- 2Melt the remaining butter in the same pan and sauté the diced onion until translucent. Add the sliced mushrooms and continue to fry until soft.
- 3Return the meat to the pan and stir in the tomato paste and Dijon mustard. Mix everything well. Pour in the beef stock and let it simmer for about 30 minutes over low heat with the lid closed.
- 4Whisk the sour cream with the flour until smooth and fold it into the meat mixture. Let everything simmer for another 3 minutes. Add the chopped parsley and season with salt and pepper to taste if needed. Serve with the cooked tagliatelle.
Knuspr-Küche
Tipp: Verwenden Sie für ein besonders zartes Ergebnis Rinderfilet oder gut abgehangene Rinderhüfte. Die Sauce sollte cremig sein, aber nicht zu dick – bei Bedarf einfach noch einen Schluck Fond hinzufügen.