This is how you make a real stroganoff. Don't forget this ingredient

600 g of beef (tenderloin or roast beef),

300 g mushrooms,

2 onions,

5 pickled cucumbers,

4 tablespoons of thick cream,

3 tablespoons of tomato paste,

2 teaspoons of dried sweet paprika,

1.5 teaspoons of dried hot pepper,

1 tablespoon of mustard,

400 ml of broth (preferably beef),

70 ml white wine,

salt and pepper to taste,

frying oil

Peel the onion and slice it into half-rings. Pour oil into a pan and sauté the onion. Wash the meat, pat dry, and cut into thin strips. Transfer the sautéed onion to a bowl and sauté the meat in the same pan until golden brown. Add the onion, tomato paste, and dried sweet and hot peppers to the browned meat. Mix everything together and sauté for about 3-4 minutes. Add the wine and simmer, covered. When the wine has mostly evaporated, add the mustard mixed with the broth and bring to a boil.

Cook until the meat reaches your preferred tenderness. Wash the mushrooms and slice them. Finely dice the pickled cucumbers or grate them coarsely. Sauté the mushrooms in a pan, and when they've completely evaporated, add them to the meat.

Once the meat is tender enough, you can drain off some of the broth, mix it with the cream, and add it to the goulash. Add the pickled cucumbers to the pot and bring to a gentle boil. Season with salt and pepper to taste. Serve the stroganoff with crusty bread. It's also delicious with rice.