Beef Stroganov (Classic Russian Version)
* Exported from MasterCook *
Beef Stroganov (Classic Russian Version)
Recipe By : Time Life Russian cookbook c. 1970
Serving Size : 5 Preparation Time :0:00
Categories : Beef And Pork
Amount Measure Ingredient -- Preparation Method
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1 Tablespoon Mustard Powder
1 Tablespoon Sugar
2 Teaspoons Salt
4 Tablespoons Vegetable Oil
4 Cups Onions -- Thinly Sliced
1 Lb Mushroom -- Thinly Sliced
2 Lbs Filet Of Beef -- Fat Removed
1 Teaspoon Black Pepper -- Freshly Ground
1 Pt Sour Cream
In a small bowl combine the mustard, 1 1/2 teaspoons of the sugar, a pinch of the salt, and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mustard mixture rest at room temperature for about 15 minutes.
Heat 1 tablespoons of the oil in a heavy 10 to 12 inch 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 the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the skillet.
With a large sharp knife cut the filet across the grain into 1/4" wide rounds. Lay each round on a board and slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy 10 to 12 inch skillet over high heat until very hot but not smoking.. Drop in half the meat and tossing the strips constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned. With a slotted spoon, transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding additional oil if necessary. When all the meat has been combined with the vegetables, stir in the remaining salt, pepper, and the mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce the heat to low. Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning.
To serve "bef Stroganov", transfer the contents of the pan to a heated serving platter and, if you like, scatter straw potatoes over the top.
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