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Lungenbraten Ragout

4 servings

Ingredients

• 2 Stk Onions
• 60 g clarified butter or vegetable oil
• 600 g Tenderloin (filet tips)
• 300 g Porcini mushrooms (sliced)
• 80 g butter
• 1 TL Tomato paste
• Flour (nach Bedarf)
• Dijon mustard (nach Bedarf)
• 62.5 ml Red wine
• Beef broth (nach Bedarf)
• 0.12 L sour cream

Instructions

1. Finely chop onions and sauté golden in hot fat.
2. Cut beef tenderloin tips into thick strips and brown sharply with porcini slices—the meat should remain pink inside.
3. Pour off the fat.
4. Add butter, tomato paste, a little flour, and Dijon mustard and briefly toast.
5. Deglaze with red wine and a little beef broth and bring to a boil.
6. Finally, stir in sour cream and season to taste.
7. Serve with steamed rice or mashed potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.