Beef stroganoff

Method

1. • 600 g beef
   • 400 g button mushrooms
   • 1 onion
   • 100 g pickled gherkins

   Cut the beef into thin strips across the grain. Slice the mushrooms, cut the onion into thin half-moons and the gherkins into narrow strips.

2. • 2 tbsp clarified butter for frying
   • Sweet paprika, salt and freshly ground black pepper

   Heat a large frying pan until very hot. Add some of the clarified butter and sear the beef in batches for just one to two minutes each. Remove, season lightly with salt and set aside.

3. Add the remaining clarified butter to the pan. Fry the onion and mushrooms over a medium-high heat until the mushrooms are nicely browned. Season with paprika, salt and pepper.

4. • 250 ml beef stock
   • 250 ml cream
   • 50 g crème fraîche
   • 3 tbsp pickle brine
   • 2 tbsp mustard
   • 1 tbsp brown sugar

   Stir in the mustard and brown sugar, then deglaze with the beef stock. Add the cream, crème fraîche, pickle brine and gherkins, and let the sauce reduce gently for a few minutes.

5. Return the beef to the pan and warm it briefly in the sauce. Do not let the stroganoff boil vigorously: gentle heat keeps the beef tender and the sauce creamy.

6. Taste and adjust with salt, pepper and a little extra pickle brine if needed. Serve with rice, ribbon pasta or mashed potatoes.