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Beef Stroganoff

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“What's left of a Russian recipe from those old Time-Life books. My mom started making it years ago. I've continued the tradition by changing it even more! I like it with a bite and a little more saucy...”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. make a paste with dry mustard, 1 1/2t sugar, salt and water (just enough water to make a thick paste) set aside. Use less mustard for more mild sauce. This is 'tangy'!
  2. Heat 1-2 T oil and saute the onions, mushrooms and garlic. Drain, set aside.
  3. In 2 batches, cook the beef in the rest of the oil. I prefer the beef to be rare, so I just sear it -but cook longer,as you like.
  4. Stir in the pepper and the mustard paste.
  5. Add sour cream, stir well. Add more sour cream if you like more sauce (I do).
  6. Add remaining sugar.
  7. Cook over low heat 5-10 minutes.
  8. Serve over egg noodles or rice.

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