Serves: 4
Total Calories: 412

1 tablespoon dry mustard
1 tablespoon sugar
2 teaspoons salt
4 to 5 tablespoons vegetable oil
4 cups onions thinly sliced
1 pound mushrooms thinly sliced
2 pounds filets of beef fat-trimmed
1 teaspoon black pepper ground
1 pint sour cream

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

Heat two tablespoons of the oil in a heavy skillet over high heat. Drop in the onions and mushrooms. Cover and reduce heat to low. Stir once in a while and simmer 20 to 30 minutes or until the vegetables are soft. Drain, discard the liquid in the skillet, then return the mushrooms and onion to the skillet.

Cut the fillets across the grain into 1/4 inch wide pieces, then slice with the grain into 1/4 inch wide strips. Heat two tablespoons of oil in another skillet over high heat until very hot. Drop in half the meat and toss lightly with a wooden spoon for about 2 minutes or until the meat is lightly browned. Transfer meat to vegetables and fry the rest of the meat, adding more oil if necessary. Combine with the other meat and vegetables. Stir in the remaining salt, pepper and mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1 1/2 teaspoons sugar and reduce heat to low. Cover and simmer 2 or 3 minutes. Transfer to heated serving platter.

Nutritional Facts:

Serves: 4
Total Calories: 412
Calories from Fat: 300

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