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This Russian Beef Stroganoff Recipe is prepared with strips of seared beef, gently combined with mushrooms and onions sautéed in butter. The main ingredients are combined in a rich cream sauce with a hint of sherry and serve over buttered noodles.
Ingredients
2.25 lbs. high quality boneless rib eye (+- $27.00) or tenderloin steak, sliced – across the grain – into slivers. Select steaks at least 1 inch thick. 
16 oz Baby Bella mushrooms, sliced 2 medium yellow onions, sliced thin 1 package wide egg noodles 6 tablespoons of butter 16 oz sour cream (use regular sour cream – low fat just does not have the flavor body to create a rich sauce) 2 tablespoons or more Maille© Dijon mustard (moutarde “originale” – in other words strong and zesty) Heaping tablespoon of tomato paste 1/4 cup of cooking sherry Coarse salt, freshly cracked black pepper, parsley 
Instructions
Preparing the ingredients is the most time consuming part of this recipe.
My personal preference is not to freeze the meat so that it is easier to cut. Why?
Once frozen, the meat cannot be dried sufficiently to sear almost instantly. Believe me, I’ve tried it and the result was expensive bits of stewed beef.
You can use this type of gadget to cut thin slices of frozen meat but I just make sure my knife is very sharp and I make just as sure my fingers are not in the way of the blade.
Pat the steaks dry with paper towels, cut into sections across the grain and then into thin strips. Set aside.
In a small mixing bowl, add the sour cream, mustard, tomato paste with some salt and pepper. Set aside.
In a medium sized frying pan, add 2 tablespoons of butter to a pan, melt until foamy and add mushrooms.
Season with salt, pepper and parsley.
Sauté until the mushrooms have rendered most of their liquid and begin to brown. Remove from the pan and set aside. 
In the same pan, add another 2 tablespoons of butter then add the sliced onions. Sauté over low heat until translucent and they take on a light caramelized color. Season with salt, pepper. Remove from the pan and set aside. 
While the onions are slowly turning translucent, heat the water to cook the pasta. NOTE: At this point, the recipe will be completed quickly and served as soon as the sour cram sauce heats through. Use a 12 inch or larger shallow frying pan (like a Mauviel) to sear the pieces of meat in a single layer over high heat. This step is quick as the meat should only be allowed to sear, brown and be turned over once. Fry until the meat releases its juice – probably no more than 2 minutes. Lower the temperature under the pan and add the mushrooms and onions. Stir to combine well. 
Spoon the sour cream mixture evenly over the meat, distributing the sauce evenly across the pan. You want this step to be quick so the sour cream coats the pan contents in the shortest amount of time. Time to multi-task! This is when I drain the pasta and toss it with a spoonful of butter. Divide in serving bowls or plates. Allow meat to heat through just a minute or so longer. Pour the sherry (beef bouillon or a combination of both) across the pan contents and stir to combine. Heat through. 
The meat is ready to serve. Ladle over hot buttered egg noodles with a side of steamed fresh Haricots Verts
Notes
