Beef Stroganoff

Wash and pat the meat dry. Gently tenderize the beef and slice it across the grain into thin strips about 5 mm thick.

Cut the onion into thin half-rings. Pour a little vegetable oil into a skillet and heat it up thoroughly.

Sear the meat in a very hot skillet in small batches so it sits in a single layer, until a crust forms. Transfer the cooked beef to a plate and repeat the process with the remaining meat.

In the same skillet, add a bit more vegetable oil, heat it well again, and sauté the onions until golden. Sprinkle the sautéed onions with flour, mix thoroughly, and cook for about 1 more minute.

Add the sour cream and tomato paste. Pour in the water and mix everything well. Return the meat to the skillet, season with salt and pepper, stir well, and simmer for about 5 more minutes.