This is a German style of the traditional Russian Beef Stroganoff which has the normal beef, mushrooms and paprika but also gherkins and normal cream instead of sour cream.
Was really watery - 04 Jan 2013 (Review from Allrecipes UK & Ireland)
It's watery because of the beef stock. Just the beef juices and the cream should suffice. The cream should be double cream, added to finish and simmered so it thickens nicely. I would finish with fresh parsley and you need to be sweating some garlic. Dijon mustard is pretty important to the tang of the overall dish to make sure to get some in with your sweated onions. - 11 Jul 2015 (Review from Allrecipes UK & Ireland)