2.5 cups of sour cream (can be substituted with cream with very finely chopped pickles added to it).
1 glass of dry white wine
4 tablespoons Puro Olive Oil
1 teaspoons of Dijon mustard
0.5 teaspoon of sweet paprika
Cut the beef into strips approximately one centimeter thick, and lightly flour to prevent them drying out too much when sautéing.
Wash the mushrooms, cut them into slices and set them aside.
Sauté and seal the strips of beef in a pan with olive oil. Set aside and keep warm.
Cut the onion into small cubes and sauté in the same pan along with the garlic until the onion turns transparent. Add the mushrooms and sauté them with a pinch of sweet paprika, making sure they don’t burn.
Next, add the white wine and stir so that nothing is stuck to the bottom of the pan, while the alcohol of the wine is cooked off.
Add the sour cream or cream with pickles and stir until the sauce reaches a light consistency, without thickening too much.
Finally, add the Dijon mustard to the sauce.
When the sauce is ready, tip the meat into it with the juices which may have been released while it rested, and cook for three to five minutes on a low heat. Garnish with chopped parsley.
We can serve the dish with boiled white rice or fresh pasta.
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