At one time, Polish beef came from cows which had stopped yielding milk, and it could be used only for broth. Tourists who visited the USA or Argentina were talking about wonderful, tender, and juicy beef steak. Notwithstanding the quality of the meat, when I was a child, beef cutlets, roulades, and stew were cooked by my mum and were always served with buckwheat groats.

Now it is easier. The animals are bred specifically for meat. When we choose a good piece of meat, we can prepare a slick and tasty dish. For the beef cutlets I prepared you should choose beef tenderloin. It is quite expensive, so you could use loin or entrecote as well.

Ingredients:
0.5 kg beef tenderloin
1 onion
2 tablespoons of butter
1 chili pepper
2 gherkins
1 tablespoon of flour
2 tablespoons of mustard
2 allspices
4 juniper berries
1 bay leaf
1 teaspoon of sweet red paprika
3 tablespoons of oil
salt and pepper

Slice the onion and fry it in 1 tablespoon of the butter. Cube the chili pepper and gherkins and fry for 1 minute in the rest of the butter. Leave for a while. Slice the beef, slightly tenderize it and spice it up with pepper. Smooth every piece of meat with mustard and sprinkle with flour. Heat the oil in a pan and brown the meat. Pour water to cover the meat, add the paprika, onion, allspices, bay leaf and slightly crushed juniper berries. Cover the pan and stew until the meat is soft. Add the chili pepper and gherkins and stir. Add salt. Stew for another ten minutes.Enjoy your meal!