Ingredients:
60 g (2 oz) butter
1 pound top sirloin or tenderloin, cut into 1-inch wide by 2 1/2-inch long strips
salt, pepper
2 tomatoes, peeled and diced
1 large onion, chopped
200 g (7 oz) mushrooms, sliced
lemon juice
1 tsp. mustard
2 pickled cucumbers, diced
1/8 l (1/2 cup) sour cream at room temperature (to prevent curdling)

Preparation:

1. Melt oil and butter in pan. Add beef to pan. When beef is browned, season with salt and papper and remove it from the pan.
2. Add tomatoes, onion and mushrooms and sauté until done. Add lemon juice, mustard and cucumbers and simmer for five more minutes. Add sour cream; do not let it come to a simmer or boil or the sour cream will curdle.
3. Add browned beef.
4. Serve over cooked egg noodles, rice or baked potatoes.

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