750 g of striped mignon
1 teaspoon of salt
1 teaspoon of black pepper
3 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
1 cup of beef broth
1 teaspoon of mustard
2 small onions, chopped
3 tablespoons of sour cream
750 g of striped mignon
1 teaspoon of salt
1 teaspoon of black pepper
3 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
1 cup of beef broth
1 teaspoon of mustard
2 small onions, chopped
3 tablespoons of sour cream
Remove any excess fat from the meat
Cut into thin strips about 5 cm long and 1 cm wide
Season with salt and pepper
Melt 1 1/2 tablespoons of butter or margarine
Add flour and mix well
Combine beef broth and let it simmer
Add mustard
Cook, stirring constantly, until the sauce thickens and becomes smooth
Heat the remaining butter in a separate pan
The butter should be hot but not smoking
Sear the meat and onions quickly on all sides
Add sour cream to the mustard sauce
Let it simmer
Combine the meat and onions with the sauce
Keep warm over low heat for 20 minutes
The mixture should be kept warm but not cooking
Before serving, reheat over high heat for 3 minutes
Serve in 3-4 portions
