Beef Stroganov

1. 1

   Cut the fillet into strips about 2 inches long by 1 inch wide and about 1/2 inch thick.

2. 2

   Place the sliced fillet on on a plate, and season with salt and freshly ground pepper. Allow to rest in a cool place for at least 2 hours.

3. 3

   Make a roux by blending 2 tbs. butter with the flour and then adding the beef stock.

4. 4

   When well blended, add the sour cream, stir until creamy, and then stir in the mustard.

5. 5

   I a large pan, saute the diced onion in the remaining butter until limp. Add the beef strips over medium heat until brown.

6. 6

   Pour the sauce into the pan, mix well, and cook under low heat, covered, for several minutes until done, making sure that the beef is not overdone. (Note: This is fillet of beef, not stew meat, so that preparing it on the rare side is preferable.)

No additional tips available.