| How To Cook: |
|
|
1. In a small bowl combine the mustard, 1½ teaspoons of the sugar, a pinch of the salt and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mustard rest at room temperature for about 15 minutes.
|
2. Heat 2 tablespoons of the oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms above it. Drop in the onions and mushrooms, cover the pan, and reduce the heat to low.
|
3. Stirring from time to time, simmer 20 to 30 minutes, or until the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the skillet.
|
4. With a large, sharp knife cut the fillet across the grain into ¼-inch-wide rounds. Lay each round on a board and slice it with the grain into ¼-inch-wide strips. Heat 2 tablespoons of oil in another heavy 10- to 12-inch skillet over high heat until very hot but not smoking.
|
5. Drop in half the meat and, tossing the strips constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned. With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding additional oil if necessary.
|
6. When all the 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 ½ teaspoon of sugar and reduce the heat to low.
|
7. Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning.
|
8. To serve bef Stroganov transfer the contents of the pan to a heated serving platter and, if you like, scatter straw potatoes over the top.
|
Translate this recipe: