For the Boeuf Stroganoff, first soak the dried porcini mushrooms in water. Cut the onion into small pieces and sauté until translucent. Cut the beef into small strips, add and fry until hot. Fry the sliced mushrooms and the sliced cucumbers briefly.
Add the soaked porcini mushrooms and the soaking water, salt and pepper. Let simmer and add more water if necessary. Bind the crème fraîche with potato starch and refine the Boeuf Stroganoff with it at the end.
Preparation Tip:
Nockerl or spaetzle taste very good with the Boeuf Stroganoff.
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