Beef Stroganoff became popular in the United States when dairy sour cream first appeared in American supermarkets. This recipe was one of many proofs that sour cream is versatile and can be used in something other than the overfamiliar California Dip.
Now sour cream has become something of a staple, but Beef Stroganoff is more or less forgotten. It's really too delicious and too easy to prepare not to be remembered on occasion. Beef Stroganoff 3 tablespoons butter 1 1/2 pounds beef fillet, shoulder, or sirloin 1 small onion, finely chopped 1/2 pound mushrooms, sliced 1 cup sour cream 1 teaspoon Dijon mustard Dash of nutmeg Salt and pepper to taste Cooked egg noodles for 4
Heat 1 tablespoon butter in heavy frying pan. Slice beef 1/4-inch thick and saut'e in butter for 2 or 3 minutes. Be careful not to overcook. Remove meat to a dish and hold in warm oven.
Add another tablespoon of butter and chopped onion to frying pan and saut'e about 5 minutes until soft. Add remaining butter and mushrooms, and saut'e another 3 minutes or so.
Combine sour cream, mustard, and a few gratings of nutmeg; add to onion-mushroom mixture. Stir together. When heated thoroughly, add beef and stir lightly.
Add salt and pepper to taste. Serve over cooked, buttered egg noodles.
Serves 4 to 6.