Beef Stroganoff with tomat-pyure

At 500 grams of meat (flesh): 3 st. spoon fat (lard or butter, margarine or sunflower oil), 1 st. spoon flour, 150 grams smetana, 1,5-2 cups broth (or water), 2 st. tomata-pyure spoons, 3 onions, salt and crushed black pepper to taste.
1 st way. Advance sliced thin pieces of meat to discourage and cut brusochkami (length 3-4 cm and a thickness of about 0.5 cm). Onions cut slices, toasted in the pan. Fry meat (6-7 minutes), put a roast onions, add tomat-pyure or tomato sauce and heat another 5-7 minutes, then put flour (tentatively podsushennuyu), and pour broth smetana. Allow to boil thoroughly 2-3 minutes, tuck in salt, pepper. 2 nd way. For 1/2-2 hours before cooking sliced meat, sprinkle with salt and pepper, mix with finely chopped onions. Butter and lightly flour and fry eggs, razvesti broth (or water), add 1 tea spoon mustard finished, place that was not komochkov and boil, and put smetana tomat-pyure (tentatively kaya). Roast meat on high flames with an onion sauce in the prepared, covered and put a lid put on a small fire or in oven, about 25-30 minutes (until the meat becomes soft). Garnish-fried potatoes, potato puree.

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