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Serves 4  All levels


> 750 g beef tenderloin or other piece of beef, cut into thin strips
> 1 large onion, chopped
> 3 tbsp tomato paste
> 1.5 tbsp sweet paprika (plus a little bit of chili, if you like it a bit spicy)
> 250 g mushrooms, cut into thin slices
> 4 tbsp grated Gruyère cheese
> 2 tablespoons crème fraîche or 4 tbsp of half & half
> Flat parsley, chopped
> Rapeseed oil


1 | In a saucepan heat a little rapeseed oil.

| Add and sauté the onion.

3 | Add the tomato paste.

In a frying pan heat a little rapeseed oil and sauté the meat just until colored. Season with salt and pepper.

Add the meat to the pan where the onion is.

Add a little bit of boiling water to make some sauce.

Add the sweet paprika (and a bit of chili powder if you like it spicy).

| Adjust with salt and pepper.

| In a frying pan heat some rapeseed oil and sauté the mushrooms. Season with salt and pepper.

10 | Add them to the pan.

11 | Add the grated Gruyere cheese, parsley and cream.

12 | Once the meat is on the plate sprinkle it with a little Gruyere cheese and parsley.

13 Serve with rice, spaetzli or pasta.

 | If you use another piece of beef than the tenderloin it should simmer for 2-3 hours. In this case proceed with points 10-13 30 minutes before serving.