Instructions

Slice beef and onions into thin julienne. Preheat large skillet to a medium-high.
Sear beef with olive oil in several steps with small potions to golden brown.
Transfer all seared beef to a deep sauté pan, season with salt and pepper and mix.
In the remaining searing fat add butter and onions, sweat at medium low fo 5 minutes
Add wine, soy sauce, bring to a boil and transfer to the sauté with beef
Bring the sauté to a boil, simmer at very low until meat softens for 30-40 minutes
Add cream, garlic powder and capers and simmer for 3 minutes to let the gravy thicken
Add chopped dill at the end

This is a recipe by

Kirill Olkhovsky