Filet Goulash Stroganoff

A delicious mushroom dish for any occasion!

Prepare beet as good as cooked, remove the peel, and cut coarsely into cubes.

In the meantime, halve the shallots and cornichons lengthwise and cut into slices. Dice the garlic. Sauté the shallots and garlic in a mixture of oil and butter. Stir in the flour until combined with the fat. Extinguish with sherry, sprinkle in the paprika and the whole chili bell pepper, pour in the beef stock, bring to a boil, add 2 tbsp. of the chornichon water and continue simmering for about 20 minutes at a low heat so that no flour taste remains. Add the dried tomatoes cut into thin strips, the beet and the cornichons.

Remove the stems from the mushrooms and cut them into halves or quarters, depending on their size. Fry them hot and put them aside.

Fry the filet cubes – preferably large ones – very briefly in three rounds and add to the mushrooms.

Mix crème fraîche with the egg yolks, add to the stock and let it boil up briefly. Add the meat and mushrooms and season to taste with a pinch of sugar, salt and freshly ground pepper. If possible, fish out the chili pepper again. Everything goes well with this: Potatoes, noodles or long grain rice. Bon appétit! Fun Facts: Unlike many other stroganoff recipes, this one does not omit beet, giving it a

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