Ingredients:
600 g beef (tenderloin),
1 tablespoon of wheat flour,
3 tablespoons of pork fat,
1 glass of cream,
2 onions,
5 tomatoes,
5-6 champignons,
2 tablespoons mustard,
salt,
ground black pepper,
1 tablespoon chopped celery and parsley.
For garnish:
mamalyga with butter.
Preparation:
Cut the meat into pieces (2-3 pieces per serving), beat lightly, add salt, grease with mustard, bread in flour, fry on both sides until golden brown.
Place the pieces of beef in a saucepan, put sautéed onion and a slice of skinless tomato on each, season with pepper, pour in cream, cover with a lid and simmer until done.
Shortly before the end of stewing, add finely chopped boiled mushrooms, salt, and chopped herbs.
Before serving, place the meat on a plate, pour over the vegetable sauce in which it was stewed, and garnish with parsley.
