Classic Beef Stroganoff with Mushrooms

Cut the beef sirloin into slices about 1 cm thick, remove any sinews, and then cut into fine strips (noodles) about 0.5 to 1 cm wide. Mix with two generous pinches of salt and some pepper and set aside briefly.

Peel the onion, halve it, and cut into fine half-moons. Clean the mushrooms, remove the tough stem ends, and halve or quarter them depending on their size. Squeeze the juice of half a lemon into a bowl, mix with approx. 100 ml of cold water, and briefly toss the mushrooms in it – this prevents them from turning grey when frying. Drain immediately afterwards.

Heat some butter or oil in a pan. Sauté the drained mushrooms over medium heat until they have released their liquid and it has evaporated. Then add the onions and roast both together until golden brown. Remove from the pan and set aside.