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Legendary Russian beef dish once served only in the noblest of homes is now available for all.
You need to cut the meat into long thin stripes, but not too thin, we don’t want them to fall apart in a hot temperature. Cut the onion into rings and fry them really fast in really hot oil, then put the rings into a wide thick-bottomed saucepan. Then fry the meat stripes on a medium fire and when the meat is half done, add flour – just spray it evenly on top of the meat and stir. Then the meat goes into the same wide pot, you add the rest of the ingredients and stir it on a slow fire till the meat is done. Beefstroganoff is traditionally served with potatoes, cooked any way you please.
