Boeuf stroganoff with potato biscuits

Heat 2 tablespoons of the oil. Sprinkle the meat with salt, freshly ground pepper and paprika powder and fry in brown portions. Scoop out of the pan and stir up the cakes.

Fry the onions for about 5 minutes at a low setting. Add the tomato puree and flour and stir fry for a few minutes. Pour in the stock and vodka and cook on a high setting.

Lower the heat source and add the meat again. Let the meat roast with the lid on the pan for about 1.5 hours.

In the meantime, cook the potatoes in the skins for about 20 minutes. Drain and allow to cool.

Peel the potatoes and grate them coarsely. Season with salt and freshly ground pepper and stir in the chives.

Use moist hands to knead biscuits from the potato mixture and place them covered in the refrigerator to stiffen.

Heat 1 tablespoon of oil and fry the mushrooms on a high setting brown. Add them to the meat and stir in the sour cream and mustard. Stew for about 30 minutes on a low stand without lid on the pan.

Meanwhile, bake the potato cookies in the rest of the oil until golden brown and keep them warm in the oven. Serve them with the meat.