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Beef Strogonoff

1 Tbsp mustard powder
1 Tbsp sugar
2 tsp salt
4 - 5 Tbsp vegetable oil
4 cups onion, sliced in thin rings
1 lb fresh mushrooms, sliced thinly lengthwise
2 lb filet of beef, all fat trimmed off
1 tsp fresh ground black pepper
1 pint sour cream

In a small bowl combine mustard, 1 1/2 tsp of the sugar, pinch of
salt and enough hot water to form a thick paste. Let mixture rest
at room temperature for about 15 minutes.

Heat 2 tablespoons of the oil in a heavy 10 - 12 inch frying pan
over high heat, until a light haze forms over the oil. Add onions
and mushrooms, cover and reduce heat to low. Simmer 20 - 30 minutes,
stirring occasionally, until vegetables are soft. Drain them and
return them to the pan.

Slice beef across grain into 1/4 inch rounds, then slice into 1/4
inch strips. Heat 2 tablespoons of oil in another pan over high
heat until very hot but not smoking. Add half the meat, tossing
constantly until it is lightly browned (about 2 minutes). Add to
vegetables and fry the other half of the meat, adding more oil if
necessary. When cooked, add to the vegetables. Then add the
remaining salt, pepper and the mustard paste. Increase heat to
medium, stir in sour cream, a tablespoon at a time, then add
remaining 1/2 teaspoon sugar and reduce heat to low.

Cover and simmer 2 - 3 minutes or until sauce is heated through.
Taste and adjust seasoning.

To serve, place on heated serving platter, and top with straw

Straw potatoes are very thinly sliced French fries, fried crisp.


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