This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!
- Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
- Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
- Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
- When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.