1 flameproof casserole dish
1 chopping board
Cut the meat into thin strips.
Slice the mushrooms and spring onions.
Sauté the meat in a flameproof casserole dish with the spring onions and mushrooms in butter for 5 minutes.
Add the paprika, blend in the white wine and add the tomato paste and ketchup. Season with salt and pepper and let it simmer for 15 minutes. Add the mustard and crème fraiche, stir and serve immediately.
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