1 tablespoon of mustard (10g)
1 tablespoon of allspice (12g)
2 tablespoons of salt
4 to 5 tablespoons of oil -60 to 75ml)
4 cups of onions in fine rings
0.5 kg of fresh mushrooms cut into thin slices
1 kg of filet mignon without fat
1 tablespoon of black pepper
2 cups of sour cream (480ml); to season, add 2 tablespoons of lemon juice (30ml)
1 tablespoon of mustard (10g)
1 tablespoon of allspice (12g)
2 tablespoons of salt
4 to 5 tablespoons of oil -60 to 75ml)
4 cups of onions in fine rings
0.5 kg of fresh mushrooms cut into thin slices
1 kg of filet mignon without fat
1 tablespoon of black pepper
2 cups of sour cream (480ml); to season, add 2 tablespoons of lemon juice (30ml)
In a small bowl, mix together the mustard, 1 1/2 tablespoons of allspice, a pinch of salt, and about 1 tablespoon of hot water, enough to get a paste
Let it rest for 15 minutes
Heat 2 tablespoons of oil in a large pan or skillet, about 25cm in diameter
Add the onion and mushrooms, cover, and reduce heat
Let it cook slowly for 20 to 30 minutes, stirring occasionally, until the mushroom and onion are tender
Drain into a colander and return to the pan
With a sharp knife, cut the filet mignon into slices about 0.5cm thick
In another pan, heat more oil
Add half of the meat and fry for 2 minutes, stirring constantly, until it browns slightly
Remove with a slotted spoon and add to the pan with the onion
Fry the remaining meat, adding more oil if needed
Once all the meat has passed through the pan with the onion, add salt, pepper, and mustard paste
Add the sour cream, 1 tablespoon at a time
Add the remaining allspice
Cover and cook slowly over low heat for 2 to 3 minutes until it's warm
Check the seasoning
Serve with shredded potato on top, spread evenly
Serves 6 portions.
