Stroganoff beef

You can choose any oil suitable for the taste and properties for frying. I use a mixture of vegetable oil and poultry lard, or replace lard with ghee. The main thing is that the oil covers the entire pan and is well heated. And the pan should be sized to hold about 800 grams to a kilogram of meat in one layer. The best meat for this dish is beef tenderloin. Perhaps steak lovers will find this use one of the best parts of the carcass as spoilage of meat, but this is simply not worth paying attention to, because the diet cannot consist of only steaks - you need hot snacks. Meat should be salted - yes, in advance, - pepper and roll in flour. A couple of onion heads cut into half rings should be fried in well-heated oil until reddened. This point is very important. After all, the onion turns red only when a significant part of the moisture has evaporated from it. And if moisture remains in the onion, then the temperature in the pan will not rise significantly above 100C and the meat will also not be fried properly, but will release quite a lot of juices. But it is much easier to fry the onions in oil that has been heated to smoke, over very high heat, and fairly quickly. Then the meat will be fried very quickly, and this is an important point - the faster this dish is cooked, the more tender the meat will remain. The meat itself should also be fried over very high heat, stirring often, exactly until the moment when the meat begins to brown and there is no liquid meat juice in the oil. Transfer the meat to a saucepan and drain off excess oil. To save time and get a good result, I suggest starting the sauce in a small saucepan or gravy boat. Put one spoonful of fermented soybean paste on a spoonful of oil and fry without heating too much, trying to grind and get a homogeneous mass. If you do not have soybean fermented paste, then feel free to skip this step.
Put about 150 grams of tomato paste in a spoonful of oil in the same saucepan and fry it .. Add red hot pepper and seasonings to the tomato paste. When the tomato paste is fried and changes its taste, add a little broth to it, add salt, and if necessary, if the sauce is too sour or too spicy, sugar. If there is no broth, then you can pour a hundred grams of Madeira-type wine and stir constantly until the alcohol evaporates. All this could be done while meat and onions were fried in a neighboring pan. In order not to leave the most delicious in the pan - baked meat juices and flour, and to make the sauce even thicker and more voluminous, pour the preparation from the saucepan into the pan, stir and add more broth. If there is no broth, then you can add water or milk. When all the meat juices from the bottom of the pan have dispersed into the sauce, and the remaining flour thickens the sauce, transfer it to the saucepan, where the hot meat lies, and put the pan on the lowest heat, on the divider. Add 150 grams of sour cream to a saucepan and stir. Cover the saucepan with a lid and let sit for ten to fifteen minutes. It is customary to serve fried potatoes with such meat.