Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Befstroganov with pail potatoes
1 serving
Cut the meat into thin pieces 2-3 cm long, sprinkle with pepper, salt and flour. Finely chop and fry the onions in oil. When the onions brown, put the cut meat there. Fry quickly over high heat (the juice should thicken and go into meat, which will make it shiny). Put the finished meat in the sauce, close the pan with a lid and put it on steam for 15-20 minutes so that the meat is well soaked in the sauce. Serve the befstrogans in a metal cup. Serve the "pail" roast potatoes separately.
Cut the meat into thin pieces 2-3 cm long, sprinkle with pepper, salt and flour. Finely chop and fry the onions in oil. When the onions brown, put the cut meat there. Fry quickly over high heat (the juice should thicken and go into meat, which will make it shiny). Put the finished meat in the sauce, close the pan with a lid and put it on steam for 15-20 minutes so that the meat is well soaked in the sauce. Serve the befstrogans in a metal cup. Serve the "pail" roast potatoes separately.
onions - 1 pc., salt to taste, pepper to taste, flour - 1 tbsp. spoon, melted butter - 4 tbsp. spoons, meat fillet - 800 g
