Peel and cut julienne the carrots and onion half rings. Combine with thyme, Bay leaf and white wine. I have added salt 1 teaspoon. This is our marinade. The meat is cut into not too thin cubes 2.5 cm in length. Pour the marinade and leave for 2.5 hours on the table. Occasionally stir. The marinating time in the recipe is not taken into account.

Get the meat without the vegetables from the marinade and let it drain. Remaining marinade, strain and Express. We'll need him. Write about mushrooms. I have mushrooms their handles are collected, fried. I think they were at the Jules Verne, so he would champignons with pleasure would replace such chanterelles. Clean the mushrooms and cut into slices. Heat half the vegetable oil in a frying pan, fry the mushrooms until Golden brown. In the end, add 20 g butter, salt, pepper. Drain mushrooms in a colander and leave in a warm place.

In the same pan heat up the remnants of oil and butter and sauté for 4-5 minutes the meat on high heat. This number suggest to fry it in 2 doses. Pickle with salt meat if necessary.

The main secret of dishes. Warm vodka, pour over the meat and ignite and allow to evaporate. Neat! burns strongly.

Here our meat after that stunt. Put on a plate, put in a warm place.

The recipe requires in the remaining fat sauté pan add shallots and tomato paste and cook for 2 minutes on low heat, stirring constantly. The shallots I once was, and carrots and onions from the marinade was soaked, delicious. Here is something I have fried. The frying time increased in order to evaporate the excess liquid, and two minutes before end of roasting I added the tomato paste.

Sprinkle with paprika, pour in the white wine and boil down to half volume.

Add the sour cream, mustard, mushrooms, wait until the sauce has thickened and pepper, check for salt.

Put in a saucepan the meat and warm together for 30 seconds.

Bon appetit!!!

Thanks to the book "the French kitchen from Eric Le Provo" for a great recipe.