Beef Stroganoff


1.5 lb (700 gm) beef
2 oz (60 gm) fat
2 tbsp. flour
1 medium-size onion
1/2 cup sour cream
some hot peppers or ground fragrant red pepper (to taste)
1 oz (30 gm) tomato paste
1 tsp. minced parsley

Way of cooking

Cut the fillet into strips 1/5 " (0.5 cm) thick each. Cut the onion into rings, brown them iin the fat until pink and put into a large sauce-pan. Then brown the meat in the strongly hated fat stiring the strips in the process and add the flour at last. After that transfer the browned meat into the sauce-pan with the rings of onion in it, add the tomato paste and pepper, salt to taste, pour in the sour crean and bring to a boil on low heat.


Some advices from Ilia Lazerson - I checked them and agree with them. The main idea of this dish is that meat should be fried and then only heated, not stewed - this is important. So take good soft meat, before frying meat beat it well, sprinkle it with pepper (I dare to recommend you to use black pepper, not red) and salt. Then fried meat. Prepare sour cream sauce. Heat the sour cream, add flour heated with some oil or butter. Then add heated in a frying pan tomato paste. Fried meat mix with browned onion, pour sauce and heat till boiling but not boil.

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