Beef Stroganoff 

Serves 4 to 6

2 pounds lean boneless sirloin or bottom round, in one piece, trimmed of fat and gristle (we've been known to substitute tenderloin here)
2 teaspoons salt
1/2 teaspoon freshly ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon powdered yellow mustard or 1 tablespoon prepared Dijon-type
1/2 cup dry white wine
2 teaspoon tomato paste (optional)
1 tablespoon minced onion
1/2 pound portabella mushrooms, thinly sliced
1 tablespoons dry white wine
1 cup sour cream, preferably warmed

  • Cut the meat into 1/2-inch-thick slices.
  • Place between 2 sheets of waxed paper.
  • Pound with a mallet or a heavy plate until neat is 1/4 inch thick. Be careful not to tear meat. [if you work with tenderloin, you don't need to whack it]
  • Cut meat into 2-by-1/2-inch slices. pan or shallow saucepan large enough to hold all the ingredients.
  • Add the sliced onion and place slices in one layer on a large platter.
  • Sprinkle with salt and pepper and let stand at room temperature for 15 minutes.
  • Heat 2 tablespoons of the butter in a deep, heavy frying cook over medium heat, stirring constantly, for about 5 minutes or until beginning to soften.
  • Add meat to the pan.
  • Cook for 3 minutes, turning beef slices constantly so that they are evenly browned on all sides.
  • Stir in flour and mustard and cook, stirring constantly, for 1 more minute.
  • Add the 1/2 cup wine and optional tomato paste.
  • Reduce heat to low, cover pan and simmer for 5 to 10 minutes, stirring frequently.
  • In another frying pan, heat the remaining 2 tablespoons of butter.
  • Add the minced onion and the mushrooms.
  • Cook over medium heat for 2 minutes, add the 2 tablespoons of wine and cook for 2 more minutes; mushrooms should still be firm.
  • Add mushrooms and their liquid to pan containing the meat.
  • Check seasoning and stir in sour cream.
  • Over lowest possible heat, simmer for about 5 minutes to heat dish through.
  • Do not boil.

Serve over a bed of hot cooked rice or kasha, with a green vegetable on the side.

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