Boeuf Stroganoff is a very simple dish, but it takes some time to prepare. It is an original Russian dish and I figure that in the past boeuf was not as tender as it can be today. On top of that, de longer the meal takes to prepare, the more vodka you can drink.
Cut the meat in small strips, but do not make them to small (1-2 inch) and rub it in with a nice French mustard. Cut the garlic and the onion (again, not to small) and the bacon in small strips.
Fry this mixture in the wok till the onions are starting to get brown. When ready, take the mixture out and fry the meat, very short and very hot, for about 10 minutes. Stir it! You might have to add a little bit of oil or butter, whatever you prefer.
Now you add some vodka and lower the fire. Also add some white wine or / and bouillon.
Let it simmer until the meat becomes tender. As a finishing touch you add some sour cream or yogurt and some lemon juice. Serve with white rice.
Bon appetite and Nasdrovje!
( You think I forgot something? This is a recipe from long time ago. In those days they did not even know bell peppers. And no cashew nuts either)