Beef stroganoff

A dish named after Count Stroganov,

Ingredients

• beef (tenderloin or longest muscle of the back) 400 onion glucose 2 pieces of cream 150-200 g butter 50 herb oil 3 tablespoons flour 1 tablespoon tomato sauce or tomato paste 1-2 tablespoons parsley greens salt freshly ground pepper

Directions

1. Wash the meat, dry well with paper towels and cut into slices, 5-7 mm thick.
2. Advice. Instead of beef, you can make beef stroganoff from pork tenderloin or loin.
3. Place the meat between two layers of cling film (or in a bag) and beat thinly.
4. Cut the chops into thin strips across the fibers.
5. Peel the onion and cut into quarters.
6. In a frying pan, heat 30 g of butter and 2 tablespoons of vegetable oil, put onions, salt, pepper and fry until soft over low heat, stirring occasionally.
7. Sprinkle the fried onions with flour and stir.
8. Add sour cream and tomato sauce to the onion (to taste).
9. Bring to a boil, pour in a little water (just enough so that the sauce is not too thick or runny) and stir.
10. Boil the sauce a little, stirring constantly to obtain the desired thickness and uniform consistency. Season with salt and pepper.
11. Heat a clean frying pan well, melt the remaining butter (20 g) and 1 tablespoon of vegetable oil.
12. Put the meat (meat can not be fried all at once, but in small portions, but not necessary).
13. Fry for 3-4 minutes, until tender, season with salt and a little pepper.
14. Stir and simmer for another 2-3 minutes over low heat (or until the meat is tender).
15. Bring the beef stroganoff to taste, adding, if necessary, salt, pepper, ketchup or sour cream.
16. Serve with mashed potatoes, boiled potatoes, pasta or rice.
17. When serving, sprinkle with chopped parsley.