Beef Stroganoff (from The "old" Russian Tea Room)

Total Time: 58 mins Preparation Time: 30 mins Cook Time: 28 mins

Ingredients

• Servings: 4
• 2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
• 2 teaspoons salt
• 1/2 teaspoon fresh ground pepper
• 4 tablespoons butter
• 1 medium onion, thinly sliced
• 1 tablespoon flour
• 1 teaspoon mustard powder (or 1 tablespoon prepared dijon style mustard)
• 1/2 cup dry wine
• 2 teaspoons tomato paste (optional)
• 1 tablespoon minced onion
• 1/2 lb mushroom, thinly sliced
• 2 tablespoons dry wine
• 1 cup sour cream, warmed

Recipe

• 1 cut meat into 1/2 inch thick slices. place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). cut pounded meat into 2x1/2 inch slices. sprinkle meat with salt and pepper, let stand for 15 minutes.
• 2 heat 2 tbs butter in a frying pan large enough to hold everything. add sliced onion, cook over medium heat for 5 minutes.
• 3 add meat to pan and cook for 3 minutes, turning meat to brown evenly.
• 4 stir in flour and mustard, and cook 1 minute more. add 1/2 cup wine and optional tomato paste. reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
• 5 in another frying pan, heat 2 tbs butter. add minced onion and mushrooms. cook over medium heat 2 minutes. add 2 tbs wine and cook 2 minutes more. add mushroom mixture to meat mixture. check seasonings and add warmed sour cream.
• 6 over lowest possible heat, simmer for 5 minutes to heat through. do not let it boil.
• 7 serve over hot rice with a green vegetable on the side.