Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef sirloin or tenderloin 1 c Beef bouillon
5 tb Butter or margarine; approx pn Sugar
1 md Onion; peeled and chopped Salt; to taste
1/2 lb Mushrooms, fresh; cleaned Pepper; to taste
sliced 2 ts Flour
3 tb Tomato paste 1 c Sour cream; at room
1 tb Mustard, prepared -temperature

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9

Remove any fat from meat and cut crosswise into strips about 1/2 inch
thick and 3 inches long. Heat 2 Tbs of butter in a a skillet. Add
some of the meat and brown quickly. Remove to a plate. Add more
butter and more meat and brown; also remove to plate. Saute onion in
drippings. Add mushrooms and more butter, if needed, and saute 4
mins. Stir in tomato paste and mustard. Add bouillion, sugar, salt
and pepper. Bring to a boil. Lower heat and cook slowly, covered, for
10 mins. Add meat and cook 5 mins longer. Combine flour and sour
cream and add to sauce. Leave on stove 3-5 mins over low heat. Serves
4.

NOTES: The Russian meat dish most known outside Russia is doubtless
this
: creation, which was named for a gourmet and bon vivant of the
: czarist court, Count Paul Stroganoff. There are many recipes
for
: the dish, and this is just one of them.

From: Dan Klepach

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