Remove the skin from the onions, cut into very fine cubes and sauté in two tablespoons of oil. Sprinkle with the flour and pour in the gravy while stirring. Simmer for 15 min at low heat. Then fold in the sour cream and season the sauce with salt, pepper and juice of one lemon. Cut the cucumbers into thin strips and the mushrooms into slices. Heat both in the sauce. Cut the beef fillet into strips and roast it in the remaining oil for five minutes. Add to the sauce with the gravy. If necessary, season the dish repeatedly with pepper and salt.
Serve: Duchess potatoes with peas
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