Instructions: Finely slice onions and mushrooms.

Slice cucumbers.

Cut the beef in 3 X 1 cm strips. Turn the heat to high, add 1/2 of the butter in a fry pan, add the beef and saute quickly, turning to brown on all sides. Remove the beef and set aside. Cook in batches.

Add the remaining butter to the pan. Add the onion and cook slowly until transparent. Stir in the mushrooms and wine, cover, and cook until soft. Season with pepper, and nutmeg.

Stir in crumbled beef stock cube and mustard.

Whisk together the sour cream and cream and add to the pan, but do not allow it to boil. Return the beef to the pan and heat through with the cucumber.

Easy dish to prepare.

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