Method of preparation

Rinse the meat under running water, dry well with paper towels and cut into slices, 5-7 mm thick. Put the meat between two layers of cling film (or in a bag) and gently beat.

Cut the beaten meet into thin strips across the grains.

Peel and cut the onion into quarters.

In a frying pan, heat 30 g of butter and 2 tablespoons of vegetable oil, add onion, salt, sprinkle with seasoning “For beef” and fry until soft, over low heat, stirring occasionally. Sprinkle the fried onion with flour and stir.

Add sour cream to the onion, add Rosso tomato sauce (to taste) and stir.

Bring it to a boil, pour a little water (so that the sauce is not too thick or liquid) and mix.

Thicken the sauce a bit, stirring constantly to get the desired density and uniform consistency.

Salt and pepper.

Heat well other pan, melt the remaining butter (20 g) and 1 tablespoon of vegetable oil.

Put meat (it is better to fry meat in small portions, but it is not mandatory). Fry the meat for 3-4 minutes, until tender, then salt and pepper a little.

Transfer the fried meat to the sauce, mix and simmer another 2-3 minutes over low heat. Bring the beef stroganoff to taste by adding, if necessary, salt, seasoning “For beef”, ketchup or sour cream.

Serve with mashed potatoes, boiled potatoes or rice.

When serving, sprinkle with chopped parsley.