EASY BEEF STROGANOFF

SERVES 4

I love Beef Stroganoff and have been trying to perfect my version for years. I wanted a little more flavor than I was getting. It finally occured to me to caramelize the onions. It made all the difference in the world. I'm not sure how close this is to authentic. I did have an authentic Russian recipe but lost the cookbook years ago. I remember that, according to that source, Stroganoff is commonly served with a fried straw potatoes. That would be good. However, I always serve it with buttered noodles. Hope you will enjoy.

INGREDIENTS

Olive oil

1 pound tender beef, such as sirloin or tenderloin, cut into thin 2 x 3/4-inch strips

2 cups thinly sliced onions

1/4 teaspoon granulated sugar

2 cups sliced fresh button mushroms

1 teaspoon dijon-style mustard

1/2 cup dry sherry

1/4 cup dried mushrooms, finely ground in mini-processor or spice grinder (optional; see note below)

1-1/2 cups sour cream (I use reduced fat)

Salt and pepper to taste

Coat a large fry pan with olive oil; heat until very hot. Add the beef strips (season lightly with salt and pepper), in batches if necessary, and brown very quickly. Remove with slotted spoon and place on plate. Add a little more olive oil (about 1 tablespoon) and the onions. Season lightly with salt and pepper and add the sugar. Cover and allow to brown over medium-high heat for about 10 minutes, stirring occsionally. Add the sliced mushrooms, cover and continue to caramelize for another 10 to 12 minutes. The onions and mushrooms should be a rich brown, but not burned color when done. Return the meat to the pan; add the mustard and ground mushrooms. Sauté briefly to reheat and combine. Add the sherry and reduce slightly. Add the sour cream; stir well and cook just until hot. Serve over buttered noodles with parsley.

Notes: The ground dried mushrooms add extra flavor to this and many dishes. I always keep "just in case I need them" fresh mushrooms and store them in a paper bag in the refrigerator. That way, if I don't get around to using them as soon as I should, they dry in the bag instead of spoiling and can be used for other recipes.

Variations: Add about 2 teaspoons of tomato paste to the beef with the mustard for an even richer, slightly tomato taste. Chicken, veal, lamb or pork strips can be substituted for the beef.

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