Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Beef sirloin or tenderloin |
| 5 tablespoons | Butter or margarine; approx |
| 1 medium | Onion; peeled and chopped |
| ½ pounds | Mushrooms, fresh; cleaned |
| \N \N | & sliced |
| 3 tablespoons | Tomato paste |
| 1 tablespoon | Mustard, prepared |
| 1 cup | Beef bouillon |
| \N pinch | Sugar |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| 2 teaspoons | Flour |
| 1 cup | Sour cream; at room temperature |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Remove any fat from meat and cut crosswise into strips about ½ inch thick and 3 inches long. Heat 2 Tbs of butter in a a skillet. Add some of the meat and brown quickly. Remove to a plate. Add more butter and more meat and brown; also remove to plate. Saute onion in drippings. Add mushrooms and more butter, if needed, and saute 4 mins. Stir in tomato paste and mustard. Add bouillion, sugar, salt and pepper. Bring to a boil. Lower heat and cook slowly, covered, for 10 mins. Add meat and cook 5 mins longer. Combine flour and sour cream and add to sauce. Leave on stove 3-5 mins over low heat. Serves 4.
NOTES: The Russian meat dish most known outside Russia is doubtless this
: creation, which was named for a gourmet and bon vivant of the : czarist court, Count Paul Stroganoff. There are many recipes for
: the dish, and this is just one of them.
From: Dan Klepach