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1. Pat the beef dry with paper towels and sprinkle it on all sides with the 2 teaspoons of salt and a few grindings of pepper. Heat the oil in a heavy 10- to 12-inch skillet and, when it is very hot but not smoking, add the meat.
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2. Brown the beef in the hot oil, turning it frequently and regulating the heat so it colors richly and evenly on all sides without burning. Transfer the meat to a heavy casserole large enough to hold it comfortably.
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3. Pour 1 cup of water into the skillet and bring to a boil over high heat, stirring and scraping in the brown particles that cling to the bottom and sides of the pan.
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4. Pour the contents of the skillet over the beef, cover the casserole, and simmer over low heat for about 2 hours, or until the interior still shows some resistance when pierced with a sharp knife.
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5. While the meat is simmering, prepare the stuffing. Combine the mushrooms and their soaking liquid in a 1-quart enameled or stainless-steel saucepan.
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6. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 30 minutes. Pour the contents of the pan into a fine sieve set over a bowl, and set the drained liquid aside. Chop the mushrooms fine.
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7. Heat the butter in a small pan and, when the foam begins to subside, add the chopped onions and garlic. Cook over moderate heat for 2 to 3 minutes, stirring frequently, until the onions are soft and translucent but not brown.
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8. Stir in the chopped mushrooms and cook another 2 to 3 minutes. Remove from the heat and cool to room temperature. Then stir in the bread crumbs, egg, 1 teaspoon of salt, a few grin dings of black pepper and the parsley.
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9. Moisten with 1 tablespoon of the reserved mushroom liquid and taste for seasoning. When the meat has braised for its allotted time, remove it from the cas. Do not cut through the bottom of the meat, but only to within 1 inch of the bottom.
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10. Divide the stuffing into six equal portions and spread a portion on every other slice of meat, spreading it as evenly as possible with a small spatula or knife.
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11. Slide 2 crisscrossing lengths of string under the bottom of the beef and bring the ends over the top. Knot the cords securely to hold the slices of beef in place.
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12. Return the beef to the casserole and pour in the remaining reserved mushroom liquid. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for about 45 minutes, or until the meat is tender.
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13. Transfer the beef to a heated platter and drape foil over it to keep it warm while you prepare the sauce.
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14. With a large spoon skim off and discard as much fat as possible from the surface of the stock remaining in the casserole. Bring the stock to a simmer over moderate heat.
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15. In a small bowl, beat the tablespoon of flour and 2 egg yolks into the sour-cream. Beat about ˝ cup of the hot stock into the sour-cream mixture, then pour it slowly back into the simmering stock. Stirring constantly, simmer for 2 or 3 minutes, until the sauce thickens lightly. Do not let it come to a boil or it may curdle.
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16. Remove the strings from the beef and cut through every other slice so that each serving portion consists of 2 slices of meat with stuffing between them. Arrange the slices slightly overlapping on a large heated platter and serve at once. Present the sauce separately in a bowl or sauceboat.
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