Heat light butter. Fry peeled, chopped onion in it until golden brown.
Clean mushrooms. Cut them into leaves. Add to onions. Steam for 10 minutes until soft. Sprinkle with flour. Brown. Pour in beef broth. Cook. Stir repeatedly so that the sauce does not stick. Add paradeis pulp and white wine. Season with salt, pepper and juice of one lemon. Chop the washed parsley and add to the sauce. Cut beef into slices or cubes. Heat in the sauce. But do not cook any more.
Serve:
Menu 1/331
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