400 grams beef (a la minute quality)
Salt and pepper, to taste
3 tablespoons Paprika
50 grams Butter
25 ml Olive oil
50 grams Onion, sliced
80 grams Mushroom
10 ml Cognac
50 ml Beef Gravy
100 ml Cream
20 grams Pickled cucumber, julienne
2 tablespoons Sour Cream
Cut meat in cubes of 1.5 cm each side. Season with salt, pepper and half paprika and quicly sear them in a hot pan. Remove and set aside.
Add butter, onion and mushroom and sweat them without coloration, then add the remaining paprika. Deglaze with Cognac and gravy. Bring to boil and add cream. Simmer for a few minutes to correct consistency, add julienne of cucumber and season to taste.
If you like it spicy, add Cayenne pepper. Add meat to the sauce and remove the pan from the stove. Serve with a dash of sour cream on top.
Good for 4 persons
Menu from Chef Martin Kaspar “A la Carte” class — The Swiss style of this popular “Tender Beef a la minute Paprika Goulash”