Beef Stroganoff with Pickled Cucumbers

Slice the onion into half-rings.

Pour 1 tbsp of vegetable oil into a skillet and place it over the heat. Once the oil is hot, add the sliced onion. Sauté the onion for 3-4 minutes until softened.

Cut the pickled cucumbers into thin matchsticks.

Add the sliced cucumbers to the skillet with the onion and sauté the vegetables for another 5-7 minutes, stirring occasionally.

Slice the meat across the grain into very thin strips. If you have a thick cut of meat, it is best to tenderize it slightly with a meat mallet beforehand, then slice.

Sprinkle the sliced meat with flour and toss to coat the pieces evenly.

In a separate skillet, pour the remaining vegetable oil and sear the meat over high heat for 4-5 minutes, stirring, so the meat loses its pink color without burning.

Next, transfer the sautéed cucumbers and onions to the skillet with the meat, and add the mustard and tomato paste.

Only now season the meat with salt and pepper to taste.

Pour heavy cream or sour cream over the meat and vegetables. Mix everything thoroughly and simmer over very low heat until the meat is fully tender and the sauce thickens. This may take 20-25 minutes.