Created in the late 19th century for a Russian count, beef
stroganov has become one of the world's famous dishes. This is the classic Russian version. The numerous European and
American variations called beef stroganov do not in any sense
reproduce the dish as it was originally made.
2 lbs. sirloin steak, julienne
4 cups onions, sliced thin, seperate into rings
1 lb. mushrooms, sliced (any type you desire)
1 1/2 tsp. salt
4 tbl. vegetable oil
1 Tbsp. dry mustard powder
3 Tbsp. hot water
1 Tbsp. sugar
2 cups sour cream (16 oz)
salt & pepper to taste
1 lb. pasta, cooked (linguini/broad noodle)
Serves 4 to 6.
Dissolve mustard powder, 1 1/2 teaspoons of the sugar and
pinch of salt in the hot water. Stir to form a paste. Let rest for 15 minutes.
Heat 2 tablespoons of the oil in a heavy pan over high heat
until hot. Add mushrooms & onions in pan & cover. Reduce heat to low. Stirring from time to time, simmer for 20 - 30
minutes, or until vegetables are soft. Drain them in a sieve. Return the vegetables to the pan.
In a large fry pan, heat 2 tablespoons oil on high heat until
hot. Drop in half the meat & stir fry for 2 minutes or until the meat is lightly browned. With a slotted spoon, transfer
the meat to the vegetables. Fry the remaining meat the same way. Add more oil if necessary.
Mix the meat and vegetables. Stir in the remaining salt,
pepper and mustard paste. Cook on high heat until the mustard smell diminishes. Stir in the sour cream, a tablespoon at a
time, then add the remaining 1/2 teaspoon of sugar and reduce
heat to low. Cover pan and simmer for 2 - 3 minutes, or until sauce is heated through. Season to taste.
Serve over cooked pasta.
Submitted by: Rosemary S.
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