– Boil the peeled potatoes in slightly salted boiling water until half-ready. Cool, cut into rings or slice
– Cut the meat into ½ inch (1 cm) thick plates along the fibers, chop to ¼ inch (0.5 cm) thick and cut into 3-4 cm long stripes across the fibers
– Cut the onion in half-rings and fry in part of butter until almost ready
– Sauce: fry the flour without color change until roasted nut smell, cool slightly, combine with the sour cream, mix well and add the fried onion. Boil thoroughly within 5 minutes
– Put the cut meat in a red-hot frying pan at 340oF (170oC) and fry until crusty while stirring. Fry quickly — the meat shall be dry otherwise. Coat the meat with the sour cream sauce with onion and bring to boil
– Fry the sliced potatoes until crusty
– Serve in a plate putting the meat with sauce, place the fried potatoes and sliced tomatoes at the side. Sprinkle with the chopped greens
