Steaks

Bef Stroganov (Russia)

This recipe was created in the 19th century for a Russian court.  The only difference is that Dexter sirloin steaks can replace the fillet suggested in the original recipe.
To serve 4 to 6
  • 900g Dexter fillet (or sirloin) beef, trimmed of all fat
  • 450g fresh mushrooms, thinly sliced lengthways
  • 450g thinly sliced onions separated into rings                     
  • 3/4 pint soured cream
  • 2.5 teaspoons of mustard powder       
  • 2 teaspoons of sugar   
  • 1.5 teaspoons of salt   
  • 3-4 tablespoons of vegetable oil
  • 1 teaspoon of freshly ground black pepper 
Blend the mustard, 1.5 teaspoons of the sugar and a pinch of the salt in a small bowl with enough hot water (perhaps 2 to 3 teaspoons) to form a thick paste. Let the mustard rest at room temperature for about 15 minutes.
 
Heat 1.5 tablespoons of the oil in a frying-pan over a high heat until a light haze forms above it. Drop in the onions and mush­rooms, cover the pan, and reduce the heat to low. Simmer for about 20 to 30 minutes, stirring from time to time, until the vegetables are soft. Drain them in a sieve, discard the liquid and return the mixture to the pan.
 
Cut the fillet (or sirloin) along the grain into 0.5cm wide slices, using a large, sharp knife. Heat 1.5 tablespoons of oil in another large frying-pan over a high heat until very hot (but not smoking). Drop in half the meat and, tossing the strips constantly with a wooden spoon, fry for 2 minutes or so until the meat is lightly browned. Transfer the meat to the vegetables in the other pan with a perforated spoon and fry the rest of the meat in the same way, adding additional oil if necessary. When all the meat has been mixed with the vegetables, stir in the rest of the salt, pepper and the mustard paste. Stir in the soured cream, a tablespoon at a time, then add the rest of the sugar and reduce the heat to low. Cover the pan and simmer for about 2 to 3 minutes, until the sauce is heated through. Taste for seasoning.