Recipe(tried): Beef Stroganoff (repost)
Posted By: Angel
Date: February 9th 2000
In Reply to: Recipe(tried): Genevieve
Board: Tried and True/Heirloom Recipes

This is one very easy recipe and is so delicious
too. One of my favorites, I posted it on the Cooking
Club Board on Dec. 9th 1998. Angel.Beef Stroganoff (repost)

Serves...6.

Ingredients~~
1 tablespoon dry mustard powder
1 talespoon sugar
few drops of water
90ml / 6 tablespoons sunflower oil
3 large onions, sliced
450g / 1lb fresh mushrooms, sliced
1.25kg / 2 1/2 lb fresh beef fillet, cut into 1cm / 1/2"
wide strips
salt and freshly ground black pepper
600ml / 20fl ozs sour cream
6 sprigs of fresh parsley, finely chopped
deep-fried straw potatoes (optional)

Method~~
Combine mustard and sugar in a bowl with a little
water to make a paste. Leave to one side for a
while so the flavours can "marry".
Heat the oil in a large, heavy-based, shallow
casserole.
When just crackling add onions, reduce the heat to
low and stir.
Gently soften the onions, covered, for about 15
minutes, stirring occasionally.
Add the mushrooms, and cook on low heat for a
further 10 minutes.
Remove from the heat, drain the mixture, and set
aside in a bowl.
Heat the remaining oil in the casserole.
Drop in half of the meat, stirring with a wooden
spoon, and turning to ensure even browning.
Transfer to the bowl of vegetables with a slotted
spoon; saute the remaining meat.
When all the meal is browned, return the meat and
vegetables to the casserole, together with the
mustard paste.
Stir to combine.
Season to taste with salt and the freshly ground
black pepper.
Add the sour cream, a little at a time, stirring
continuously.
Cover the casserole, heat through gently for about
5 minutes, and serve.
Top each serving with a sprinkling of fresh, chopped
parsley, and the straw patatoes, if desired.