Real Beef Stroganoff

Don’t scoff; this is good stuff, despite the bad versions of it you’ve undoubtedly tried. Use pieces of tenderloin if you can, because the cooking is quick and the meat should be tender. Both the mushrooms and the tomatoes are optional; the dish is perfectly fine without either or with both. Serve this over buttered egg noodles or plain rice or with bread. Other cuts and meats you can use: boneless veal or pork shoulder or veal round.

3 tablespoons butter

2 large onions, sliced

Salt and freshly ground black pepper

8 ounces mushrooms, trimmed and sliced (optional)

11/2 to 2 pounds beef tenderloin (filet mignon) or sirloin, cut into 1- to 11/2-inch chunks

1 tablespoon Dijon mustard

2 plum tomatoes (canned are fine), chopped, or 1/2 cup good tomato sauce (optional)

1 cup beef or chicken stock (to make your own, chicken stock
)

1/2 cup sour cream

Chopped fresh dill or parsley leaves for garnish

• Put the butter in a large, deep skillet with a lid or a Dutch oven over medium-high heat. When the butter is melted, add the onions, along with a sprinkling of salt and pepper and the mushrooms if you’re using them, and cook, stirring occasionally, until the onions are very soft but not browned, about 10 minutes. Add the beef and cook, stirring, for just a minute.
• Stir in the mustard, the tomatoes if you’re using them, and the stock. Adjust the heat so the mixture bubbles steadily but not violently and cook until the meat is tender, about 5 minutes. (You can make the dish in advance up to this point; cover and refrigerate for up to a day before reheating and finishing.) Stir in the sour cream, taste and adjust the seasoning, garnish with dill, and serve.

MAKES: 4 servings

TIME: 30 minutes or less