BEF STROGANOV

BEF STROGANOV
BEF STROGANOV

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    TBSP powdered mustard

  • 1

    TBSP sugar

  • 2

    tsp salt

  • 4-5

    TBSP vegetable oil

  • 4

    cup thinly sliced onions separated into rings (white-approx 2-3)

  • 1

    lb fresh mushrooms, thinly sliced lengthwise

  • 2

    lbs fillet of beef, trimmed of all fat (boneless round steak)

  • 1

    tsp freshly ground black pepper

  • 1

    pint sour cream

Directions

In a small bowel, combine mustard, 1 ½ tsp of sugar, pinch of salt and enough hot water (about 1 TBSP) to form a thick paste. Let the mustard rest at room temperature for about 15 minutes. Heat 2 TBSP of the oil in a heavy skillet over high heat until a light haze forms above it. Drop in the onions and mushrooms, cover the pan and reduce the heat to low. Stirring from time to time, simmer 20 to 30 minutes, or until vegetables are soft. Drain them into a sieve, discard the liquid and return the mixture to the skillet. Cut the fillet across the grain into ¼” wide rounds. Lay each round on a board and slice it with the grain into ¼” wide strips. Heat 2 TBSP oil in another pan over high heat until very hot but not smoking. Drop in half the meat and tossing the strips constantly, fry for 2 minutes or until meat is lightly browned. With a slotted spoon, transfer meat to the vegetables and fry the remaining meat, adding additional oil of necessary. When all meat has been combined with vegetables, stir in remaining salt, pepper and mustard paste. Stir in sour cream, a TBSP at a time, then add remaining ½ tsp of sugar and reduce heat to low. Cover the pan and simmer 2-3 minutes or until sauce is heated through. Serve over rice or noodles. Serves 4-6

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