What could be more pleasant than a homemade lunch or dinner! Beef stroganoff and mashed potatoes are perfect for just such an occasion. Soft pieces of beef in tomato-creamy sauce, and with tender, airy potatoes. This is delicious! The whole family will be satisfied and satisfied.

Summary

Ingredients

         For beef stroganoff:

• Beef (pulp) – 450 g
• Onions – 150 g
• Sour cream – 100 g
• Tomato paste – 30 g
• Butter – 20 g
• Vegetable oil – 2-3 tbsp
• Wheat flour – 1.5 tbsp
• Salt to taste
• Ground black pepper – to taste
  

  For puree:

• Potatoes – 1.2 kg
• Butter – 20 g
• Salt to taste

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Instructions

1. Wash beef thoroughly and pat dry with paper towels.
2. Place beef between cling film and pound with rolling pin on all sides to tenderize.
3. Remove from film and cut into 1 cm thick pieces, then cut each piece into thin strips across the grain.
4. Cut onions into small cubes and cut potatoes into chunks.
5. Heat 1-2 tbsp vegetable oil with butter in a frying pan over medium heat. Add onion cubes and fry for 5-7 minutes until golden brown, then transfer to a plate.
6. Lightly coat meat strips in flour.
7. Heat remaining vegetable oil in the frying pan over medium-high heat. Add meat pieces in a single layer and cook without stirring for 10 minutes to brown.
8. While the meat cooks, rinse potatoes and add to a pot of boiling salted water. Boil for about 20 minutes after the water returns to boil, until tender.
9. Stir the meat occasionally during the remaining cooking time, ensuring it browns on all sides without burning.
10. Season meat with salt and pepper. Add fried onions back to pan, then stir in sour cream and tomato paste.
11. Simmer over low heat for 10-15 minutes until sauce thickens slightly.
12. Drain potatoes, reserving about 1 cup of cooking liquid.
13. Mash potatoes, add butter, and knead until smooth. Adjust consistency with reserved cooking liquid as needed.
14. Serve beef stroganoff over or alongside mashed potatoes.