400 g sirloin steak

6–8 firm potatoes

2 onions

2 carrots

2 yellow beets

100 g chanterelles

200 ml cream

2 tbsp coarse-ground mustard

Water as required


Black pepper

Rapeseed oil


To serve:


Step 1

Peel potatoes, carrots, onions and
yellow beetroot and chop into one
centimetre sized cubes. 

Step 2

Trim the sirloin steak and slice
into slightly larger cubes.

Step 3

Light the gas set. Once it is hot, add a
good amount of rapeseed oil.

Add the potatoes and root vegetables.

Pour in 200–300 ml of water, cover and
let simmer until the potatoes are quite soft
and only slightly al dente. 

Step 4

Transfer the potatoes and root vegetables to
the edges and lower the heat on the outermost
gas ring.

Raise the temperature of the innermost ring.
Once very hot, add the chanterelles.

After a few minutes, add the onion. Season with salt and pepper.

Transfer the onions and mushrooms up to the cooler zone.

Add the sirloin steak and raise the innermost gas ring
to the highest temperature setting.

Step 5

When the sirloin steak has browned,
pour in the cream and mustard, stir well
and let the cream boil for a minute or so.

Step 6

Garnish with parsley and serve with beetroot.