The name of the dish comes from the French language, although it was invented in Russia specifically for Count Stroganov. "Bœuf Stroganoff" literally translates to "Stroganoff beef."
It is necessary
- - beef tenderloin - 600 g;
- - fat for frying - 60 g;
- - flour - 1 tablespoon;
- - onions - 1 pc;
- - sour cream - 125 g;
- - tomato paste - 50 g;
- - ground red pepper - 1/2 teaspoon;
- - parsley;
- - salt and black pepper.
Instructions
Step 1
Wash the tenderloin under running cold water, trim off the fat and peel off the films. Cut the meat into 0.5 cm thick slices, and then cut each into strips of the same width. Season all pieces in flour.
Step 2
Cut the onion into slices. Put some of the fat in a frying pan, heat and brown the onions in it. Transfer it to a wide saucepan.
Step 3
Put the remaining fat in a frying pan, heat it strongly and fry the pieces of meat over high heat for 2-3 minutes, stirring constantly. By the end of frying, you can sprinkle flour on the meat.
Step 4
Transfer the fried meat with a brown crust to a saucepan with onions, put tomato paste, red pepper, mix everything. Then add sour cream, salt and season with black pepper to taste. Bring the mixture to a boil. Serve hot, sprinkle generously with chopped parsley.
