Beef Stroganov (Sauteed Beef in Sour-Cream Sauce)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) 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 10" to 12" skillet over high heat until a light haze forms above it.
  • Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
  • Stirring from time to time, simmer 20-30 minutes, or until 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 fillet across the grain into 1/4" wide rounds.
  • Lay each round on a board and slice them into 1/4" wide strips.
  • Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
  • Drop in half of the meat and, tossing the meat 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 the same way, adding more oil if needed.
  • When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
  • Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
  • Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
  • Taste for seasoning.
  • To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.
Advertisement