Beef Stroganoff (Bef Stroganav)

This is from the Time-Life Russian Cooking (Foods of the World series)

Notes

• Place the beef in the freezer for 10-15 minutes before slicing into strips. This will allow for easily cut even strips.
• You will probably want to spread the 2 teaspoons of salt across the entire cooking process -- season the beef, season the onions and mushrooms, taste and season after you have made the sauce.
• You can sub rice instead of noodles...or go with the straw potatoes that are recommended in the cookbook!
• Do not sub Greek yogurt for the sour cream (trust me, just don't)

1 tablespoon dry mustard

1 tablespoon sugar

2 teaspoons salt

4 to 5 tablespoons vegetable oil

4 cups thinly sliced onions separated into rings

1 Pound fresh mushrooms, thinly sliced lengthwise

2 Pounds filet of beef, trimmed of all fat

1 teaspoon freshly ground black pepper

1 Pint sour cream

In a small bowl combine the mustard, 1 1/2 teaspoons sugar, a pinch of salt and enough hot water (perhaps a tablespoon) to form a thick paste.  Let the mustard rest at room temperature for about 15 minutes.

Heat 2 tablespoons of the oil in a heavy 10-12 inch skillet over high heat. Drop in the onions and mushrooms, cover the pan and reduce the heat to low.  Stirring from time to time, simmer 20-30 minutes or until the vegetables are soft.  Drain them with a strainer, discard the liquid and return the mixture to the skillet.

Start the water for the noodles as soon as you drain the vegetables. Add 1 teaspoon of salt to the water before cooking the noodles. Don’t put the noodles into the water until the water is boiling. Read the package, it should take 7 to 10 minutes for the noodles to be ready.

With a large sharp knife, cut the filet across the grain into ¼ inch wide strips.  Heat 2 tablespoons of oil in another skillet over very high heat but not smoking.  Drop in half of the meat, and toss the strips constantly with a large spoon, fry for 2 minutes or until the meat is lightly browned.  With a slotted spoon transfer the meat to the vegetables in the other skillet.  Fry the remaining meat.  Add additional oil if needed.

When all meat has been combined with the vegetables, stir in the remaining salt, pepper, and the mustard paste.  

Stir in the sour cream a tablespoon at a time, then add the remaining 1 ½ teaspoon of sugar and reduce the heat to low.  Cover the pan and simmer for 2-3 minutes or until the sauce is heated through.  Taste for seasoning.  Serve over egg noodles.