The beef tenderloin in this recipe from Claire Robinson is cut very thin so cooking takes only 30 minutes, from preparation to the end. Just brown the meat first and then add it with onions and beef broth, and at the end add to the dish сметану для богатства вкуса. 
Time: 30 мин.Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 g pre-stripped beef tenderloin
- Salt and freshly ground pepper
- 3 tbsp. l garlic in olive oil
- 1 chopped onion
- 2 tbsp. rich meat broth
- 1.5 tbsp. sour cream
Recipes with similar ingredients: beef, garlic, onions, sour cream
Recipe preparation:
- Cut beef across the fibers into narrow long strips 5 cm long and 1.5 cm thick. Dry and mix with salt and pepper to taste. In a large saucepan over medium heat, heat 2 tbsp. l olive oil. Add the prepared meat and fry it, about 3-5 minutes Remove the beef from the pan and set aside side.
- Add another 1 tbsp to the stewpan. l oils and if you want add bow. Cook it until light golden, stirring, then add 1/4 tbsp. beef broth to degass the mass. Add the remaining beef broth and meat with the resulting juice and simmer for 10 minutes. Add sour cream and just heat, do not bringing to a boil. Add spices if necessary. Shift beef stroganoff in a serving dish and serve. appetite!
