Title: Bef Stroganov (Authentic Stroganoff)
Categories: Entree Russian Beef Mushroom
Yield: 8 Servings

1	tb	Mustard powder
1	tb	Sugar
2	ts	Salt
5	tb	Oil
4	c	Onion; thinly sliced rings
1	lb	Mushrooms; thinly sliced
2	lb	Beef fillet
1	ts	Pepper
1	pt	Sour cream

In a small bowl, combine mustard with half the sugar a pinch of the salt, and add enough hot water to make a paste. Set aside 15 minutes. Cut fillet into sliced abt 1/4" thick _against the grain_, then again into 1/4" thick strips with the grain. Slice onions and separate into rings. Slice mushrooms lengthwise (=, Measure cream, and stir in 1 tb flour if it's thin. : Heat half the oil in a heavy frying pan. When very hot, hadd mushrooms and onions and stir in, reducing heat. Cover and simmer, stirring from time to time for 20-30 minutes until vegetables are tender. Drain, discarding liquid (Odd, I'd have reduced to a glaze here). Return to pan. In another pan, heat the remaining oil. When _very_ hot, stir fry half the beef until browned outside but still rosy within. (1-3mins). Remove beef from pan, adding it to the vegetables. Repeat, adding further oil if needed. : Return frying pan to heat, stir in remaining seasonings, together with the mustard paste. Stir in sour cream, 1-2 tbs at a time, then add the other half of the sugar and reduce heat to low. Cover pan, and simmer 2-3 minutes or until sauce is heated through. Correct seasoning. Transfer bef strogonov to heated serving platter, and if liked, scatter straw potatoes on top. Serve immediately. This dish does NOT keep at all.

MMed IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05-22-96 (F) Cooking Ä

previous

next