Created in the late 19th century for a Russian Count, beef stroganoff has become one of the world's famous dishes. This is the classic Russian version.

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Name: Sheila's Beef Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Russian
Ingredients: 2 pounds sirloin steak julienne; 4 cups onions sliced thin, seperate into rings; 1 pound Mushrooms sliced (any type); 1 1/2 teaspoon Salt; 4 tablespoons Vegetable oil; 1 tablespoon dry mustard powder; 3 tablespoons hot water; 1 tablespoon Sugar; 2 cups sour cream (16 oz.); Salt to taste; Pepper to taste; 1 pound Pasta cooked (linguini/broad noodle)

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INGREDIENTS

2 pounds sirloin steak ; julienne
4 cups onions ; sliced thin, seperate into rings
1 pound Mushrooms ; sliced (any type)
1 1/2 teaspoon Salt
4 tablespoons Vegetable oil
1 tablespoon dry mustard powder
3 tablespoons hot water
1 tablespoon Sugar
2 cups sour cream ; (16 oz.)
Salt ; to taste
Pepper ; to taste
1 pound Pasta ; cooked (linguini/broad noodle)

Servings

INSTRUCTIONS

Dissolve mustard powder, 1 1/2 teaspoons of the sugar and pinch of salt in the hot water. Stir to form a paste. Let rest for 15 minutes.

Heat 2 tablespoons of the oil in a heavy pan over high heat until hot. Add mushrooms and onions in pan and cover. Reduce heat to low. Stirring from time to time, simmer for 20-30 minutes, or until vegetables are soft. Drain them in a sieve. Return the vegetables to the pan.

In a large fry pan, heat 2 tablespoons oil on high heat until hot. Drop in half the meat and stir fry for 2 minutes or until the meat is lightly browned. With a slotted spoon, transfer the meat to the vegetables. Fry the remaining meat the same way. Add more oil if necessary.

Mix the meat and vegetables. Stir in the remaining salt, pepper and mustard paste. Cook on high heat until the mustard smell diminishes. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce heat to low Cover pan and simmer for 2-3 minutes, or until sauce is heated through. Season to taste.

Serve over cooked pasta.

NOTES

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Sheila's Beef Stroganoff

2 pounds sirloin steak julienne
4 cups onions sliced thin, seperate into rings
1 pound Mushrooms sliced (any type)
1 1/2 teaspoon Salt
4 tablespoons Vegetable oil
1 tablespoon dry mustard powder
3 tablespoons hot water
1 tablespoon Sugar
2 cups sour cream (16 oz.)
 Salt to taste
 Pepper to taste
1 pound Pasta cooked (linguini/broad noodle)

Dissolve mustard powder, 1 1/2 teaspoons of the sugar and pinch of salt in the hot water.  Stir to form a paste.  Let rest for 15 minutes.
Heat 2 tablespoons of the oil in a heavy pan over high heat until hot.  Add mushrooms and onions in pan and cover.  Reduce heat to low.  Stirring from time to time, simmer for 20-30 minutes, or until vegetables are soft.  Drain them in a sieve.  Return the vegetables to the pan.
In a large fry pan, heat 2 tablespoons oil on high heat until hot.  Drop in half the meat and stir fry for 2 minutes or until the meat is lightly browned.  With a slotted spoon, transfer the meat to the vegetables.  Fry the remaining meat the same way.  Add more oil if necessary.
Mix the meat and vegetables.  Stir in the remaining salt, pepper and mustard paste.  Cook on high heat until the mustard smell diminishes.  Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce heat to low  Cover pan and simmer for 2-3 minutes, or until sauce is heated through.  Season to taste.
Serve over cooked pasta.

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Nutrition

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Serving Size: 1 Serving (484g)
Recipe Makes: 6 Servings

Calories: 724
Calories from Fat: 318 (44%)

Amt Per Serving		% DV

	Total Fat 35.3g	47 %
	Saturated Fat 12.9g	64 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 3.8g
Cholesterol 148.7mg		46 %
Sodium 711.8mg		25 %
Potassium 1092.9mg		29 %
Total Carbohydrate 56.8g		17 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 54g
Protein 44.7g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 724

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