Filet of beef Stroganoff a la GRECO

Ingredients for 4 persons:

500 g filet of beef (tenderloin tips)
2 onions, preferably shallots
400 g fresh mushrooms
6 gherkins or twice as many dill pickles
300 ml beef broth
½ tsp sugar, salt and pepper, chopped parsley
250 ml GRECO strained yoghurt (10 %)
3 tbsp oil
Flour

Preparation:

Cut the tenderloin tips into extremely thin strips of approximately 4 x 4 millimetres in diameter and approximately 5 centimetres in length. Proceed in a similar manner with the gherkins, however in this case the strips can be somewhat thicker. Slice the onions into thin rings and the mushrooms extremely thin and leaf-like. In a large pan with a high edge, briefly and intensively sauté the filet strips in extremely hot oil, one portion at a time. If you previously lightly dust the filet strips with flour or turn them over in the flour, this ensures effective browning when frying. Also briefly sauté the onions. Keep the meat and onions warm, then sauté the mushrooms in a little oil, and add the pickles and onions. Dust with flour, fry briefly, then deglaze with beef broth (and for those who so desire, with a little white wine). Simmer for approximately a quarter of an hour at low temperature. Then stir in the Greco strained yoghurt and season with salt, sugar and pepper. Finally, add the meat and let it simmer in the sauce only briefly (one minute) then sprinkle with the chopped parsley and serve immediately.

Boiled potatoes, potato croquettes, noodles, long-grain rice or mixed vegetables are outstanding side dishes.