Beef Stroganoff
To serve, place on heated serving platter, and top with straw potatoes.
1 Tablespoon mustard powder
1 Tablespoon sugar
2 teaspoons salt
4 - 5 Tablespoons vegetable oil
2 medium onions, sliced in thin rings
1 pound fresh mushrooms, cleaned and sliced thinly lengthwise
2 pounds beef filet, all fat trimmed off
1 teaspoon freshly ground black pepper
1 pint sour cream
- In a small bowl combine mustard powder, 1 1/2 tsp of the sugar, a pinch of salt and enough hot water to form a thick paste. Let mixture rest at room temperature for about 15 minutes.
- Heat 2 tablespoons of the oil in a heavy 10 - 12 inch frying pan over high heat, until very hot (a light haze forms over the oil). Add onions and mushrooms, cover and reduce heat to low. Simmer 20 - 30 minutes, stirring occasionally, until the vegetables are soft. Remove them to paper towels to drain, then return them to the pan.
- Slice beef across grain into 1/4 inch rounds, then slice into 1/4 inch strips. Heat 2 tablespoons of oil in a second pan over high heat until very hot but not smoking. Add half the meat, tossing constantly until it is lightly browned (about 2 minutes). Add to the onion and mushroom pan and fry the other half of the meat in the meat pan, adding more oil if necessary.
- When cooked, transfer to the other pan. Add the remaining salt, pepper and the mustard paste. Increase heat to medium, add sour cream, a tablespoon at a time, mixing gently but well. When the sour cream has been added, add remaining 1/2 teaspoon sugar and reduce heat to low.
- Cover and simmer 2 - 3 minutes or until sauce is heated through. Taste and adjust seasoning.
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