Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Mustard, powdered 1 lb Mushrooms, sliced
1 tb Sugar 2 lb Beef, filet mignon
2 ts Salt 1 ts Pepper, black
5 tb Vegetable oil 1 pt Sour cream
4 c Onion sliced

In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch
of the salt and enough hot water to form a thick paste. Let the
mustard rest at room temperature for 15 minutes. Heat 2 tablespoons
of the oil in a heavy 10"-12" skillet over high heat untl a light
haze forms above it. Drop in Onions and mushrooms, cover the pan and
reduce heat to low. Simmer and stir for 20-30 minutres or until
vegetables are soft. Drain them in a seive, discard the liquid and
return mixture to skillet. With a large sharp knife cut the fillet
across the grain into 1/4" wide rounds. Lay each round on a board and
slice it with the grain into 1/4" wide strips. Heat 2 tablespoons of
oil in another heavy skillet over high heat until hot but not
smoking. Drop in half the meat and tossing the strips constantly,fry
for 2 minutes or until meat is lightly browned.. Transfer meat to
vegetables and do the remaining meat. When all meat is done, and
added to the vegetables, stir in remaining salt, pepper and mustard
paste. Stir in the sour cream a tablespoon at a time, then add the
remaining 1/2 tsp sugar and reduce heat to low. Cover the pan and
simmer for 2-3 minutes. Correct seasoning. Trans fer to heated
serving platter and optionally add straw potatos on the top as a
garnish Source: Rick Grunwald

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