BEEF STROGANOV WITH MUSTARD
This is among the best-known Russian recipes, created during the last century by the chef to Count Stroganov, who gave the dish its name. A favorite from childhood served over steaming hot rice!
Provided by Lostfairy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
- Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
- Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
- When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.
Nutrition Facts : Calories 128.4, Fat 10, SaturatedFat 6.2, Cholesterol 25.5, Sodium 382.6, Carbohydrate 7.6, Fiber 0.9, Sugar 2.1, Protein 3
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