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Beef Stroganov

beef - other, beer

1 tablespoon mustard; powdered
1 tablespoon sugar
2 teaspoons salt
5 tablespoons vegetable oil
4 cups onion; sliced
1 pound mushrooms; sliced
2 pounds beef; filet mignon
1 teaspoon pepper; black
1 pint 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 to form a thick paste. Let the mustard rest at room temperature for 15 minutes. Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat until a light haze forms above it. Drop in onions and mushrooms; cover the pan and reduce heat to low. Simmer and stir for 20-30 minutes or until vegetables are soft. Drain them in a sieve; discard the liquid and return mixture to 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 it with the grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high heat until hot but not smoking. Drop in half the meat and tossing the strips constantly;fry for 2 minutes or until meat is lightly browned.. Transfer meat to vegetables and do the remaining meat. When all meat is done; and added to the vegetables; stir in remaining salt; pepper and mustard paste. Stir in the sour cream a tablespoon at a time; then add the remaining 1/2 teaspoon sugar and reduce heat to low. Cover the pan and simmer for 2-3 minutes. Correct seasoning. Transfer to heated serving platter and optionally add straw potatoes on the top as a garnish.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 6 servings

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