The recipe is from the restaurant "Pushkin", hence the name. The main difference from the classic recipe of beef Stroganoff in sour-cream sauce, prepared separately, and the use of potato starch and cream. It turns out very tasty!
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Tenderloin of beef cut into circles with a thickness of 2-2,5 cm, sprinkle with spices and good beats. Cut into sticks (a La French fries) and fry in vegetable oil until Golden brown.
I slightly overcooked the meat (they sat in Scullion ))). Onion cut into cubes and add to the meat. Stir. Seasoned with (salt, pepper) and fry for 2 minutes.
Add to meat the tomato sauce, ideal sauce "Satsebeli", I took a simple tomato sauce for barbecue. If the sauce is too thick, it is necessary slightly dilute with water to liquid sour cream. Stir. Simmer on low heat.
While the meat cooked, make sauce. Dilute the starch with 3 tbsp cold water. Put the saucepan on medium heat, add the cream, stir. Once the mixture is hot, add sour cream. Heated with constant stirring for 2 minutes.
The sauce added to the meat. Stir. Cover and simmer 20 minutes (on low heat).
Beef Stroganoff can be served as a separate dish, and garnish. On the side, perfectly fried potatoes, boiled rice or pasta. Top the dish, sprinkle with chopped greens.