Beef Stroganoff

Servings 4


  • 2 tbsp. chopped parsley
  • 1 cup finely chopped onion
  • 3 cups mushroom caps sliced
  • 2 lbs. sirloin cut into strips
  • 1-1/2 tbsp. powdered mustard
  • 1/2 cup sour cream
  • 3 tbsp. unsweetened ketchup
  • 3 tbsp. oil
  • freshly ground white pepper
  • salt to taste


  • Combine mustard powder, ketchup, and enough hot water to form thick paste.
  • Sauté onions and mushrooms in 2 tbsp. of oil until golden and soft. Remove with slotted spoon to preheated Dutch oven.
  • Add remaining oil to skillet and sauté meat strips in batches (quickly, like in stir-frying). Transfer meat to Dutch oven.
  • Put mustard paste and sour cream in skillet with any remaining juices. Stir gently all ingredients until smoothly mixed.
  • Pour over meat and onions and mix well. Gently simmer until hot. Sprinkle with parsley, salt, and freshly ground white pepper and serve immediately.