Beef fillet strips à la ‘Borscht’ with button mushrooms, beetroot and white cabbage
Tillredning
Peel the potatoes and cook in salted water until soft. Chop into cubes. Sear the beef fillet on the Tepan cooktop. Sauté the shallot in oil, add the cabbage and continue to cook. Add the button mushrooms, gherkins, cooked potatoes and beetroot. Pour in the beef soup, add the cream and boil briefly. Add the fried beef and continue to cook. Season with salt, black pepper and a dash of white vinegar to taste. Serve with a little sour cream and parsley (stirred until smooth).
- 400 g new potatoes
- 1 beetroot, cooked and sliced into strips
- 400 g beef fillet strips
- 1 shallot, sliced into strips
- 2 tbsp vegetable oil
- ½ head of white cabbage, sliced into fine strips
- 200 g button mushrooms
- 2 gherkins, sliced into strips
- 150 ml beef soup or stock
- 250 ml cream
- Salt, pepper, white vinegar
- Parsley, chopped
- 125 g sour cream
