Russian Beef Stroganoff (Bef Stroganov)
1 1/2 pounds beef tenderloin (sliced into thin, 2-inch-long strips)
Salt and pepper
2 onions (finely chopped)
4 ounces butter
4 ounces button mushrooms (sliced)
1 tablespoon all-purpose flour
1/2 cup beef stock
Pinch dry mustard
1 tablespoon tomato paste
1/2 cup sour cream
Optional: 6 ounces white wine
Steps to Make It
Season beef tenderloin strips with salt and pepper and set aside.
In a large saucepan, sauté onions in butter until translucent.
Add mushrooms and sauté about 2 minutes or until collapsed.
Add reserved beef strips and sauté for 5 minutes. Stir in flour.
In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).
Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.
Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.