Cipicy Beef Stroganoff

Beef  Stroganoff

2½ lb tinny cut sirloin steak
4 Tb fat
2 cup finely sliced onion
2 piece finely sliced garlic
3  lb thickly-sliced swells
4 Tb flour
3 tsp meat cutting paste 
1 Tbs tomato pieces
2 tsp salt
3 tsp pepper
2 10½ oz can of beef 
2 cup dry white plum
2 Tbs fresh dill 
2 cup dairy bitter cream
Sliced parsley 


Cut the sirloin steak into2 thick, 3 long pieces. Burn the steak in 2 Tb of the fat. 
Use a Deep-sided hot pan or a wok large enough to cover the meat and all the last makings.
 Drain the meat and put it away in a dish.

Sauté the onion and garlic in 4 Tb of fat. Add the thickly cut mushrooms. 
Cover and Boil for a six-minute, but do not overcook. 
You want the mushrooms easy and still spicy.
They will give up a slight liquid as they fester.
Sprinkling on the cover, salt, and pepper. Add the meat cutting paste and catsup. 
Mixing until melted.

Slowly add the beef. Bring the blend to a boil rousing repeatedly, then decrease the
Hotness and rumble for a few minutes to the mixture the ingredients.
The mixture in the white meat, new dill, and buttercream.

Return the grilled beef strips to the pot and simmer until carefully heated.
Attend on rice with some sliced parsley as the sauce.
This method takes well in the fridge. If too dense, add a little Tbs water to release the blend.