French beef fillet with champignons and potatoes

4 servings
1 hour

Peel the bulb onion head from the husks and cut into thin half rings. If the husks are poorly cleaned, you can first soak the onions in warm water for 5-10 minutes.

Grease the mold that we will use for baking with a drop of vegetable sunflower oil.

We lay out half-rings of onions with the first layer on a baking sheet.

Wash the beef, slightly dry. And we cut across the fibers into portions no more than 2 cm high. The main secret of the success of meat in French from beef is to beat off the meat with high quality. For this, it is best to use a special softener knife for meat. But, I still have no such thing.

Therefore, usually I just cover the pieces of meat with a regular cellophane bag so that the spray does not fly in all directions, and beat the beef with a hammer. You need to beat off the meat very carefully on both sides.

Put the chipped beef on a baking sheet over the onion. At this stage, the meat must be salted to taste.

For washed champignons, you need to update the stack section. The skirt of mushrooms can be removed, but it does not strain me. Cut the mushrooms into thin plates.

Add champignons to the meat. Pepper to taste.

Sour cream must be diluted with boiled water and paprika added for taste. I always use 10-15% sour cream and smoked paprika. But this is not important.

Pour sour cream with paprika over mushrooms.

We rub half-hard cheese on a large grater and sleep on top of our future meat in French. Bake beef in the oven at 200 degrees for about 30-40 minutes.