Beef Stroganoff with Mushrooms in Cream Sauce

Cut the beef (100 g) into thick strips. Slice the onion (30 g) thinly and cut the mushrooms (100 g) into wedges.

Heat the vegetable oil (10 g) in a skillet, quickly saute the onion and mushrooms, then add the butter (30 g). Once the mushrooms have reduced, stir in the beef, salt (1 g), and black pepper (1 g).

Add the sour cream (80 g) and warm for another 2-3 minutes so the sauce becomes smoother and creamier. Serve hot, ideally with a vegetable side or cauliflower.