Title: Beef Stroganoff
Categories: Main dish, Meats
Yield: 6 Servings

1 1/2 lb Beef tenderloin or sirloin
- cut in 2-by-1-in strips
1/2 ts Salt
1/4 ts Pepper
1 Onion; in 1/4-in slices
4 tb Butter
2 tb Flour
1 c Beef stock
1 ts Dijon mustard
1/4 c Sour cream; room temperature

SPREAD BEEF STRIPS on a baking sheet, sprinkle with salt and pepper, top
with onion slices and let stand at room temperature for 2 hours. Melt 2
tablespoons butter in a skillet and stir in flour. Mix in stock and heat,
stirring until thickened. Blend in mustard and remove from heat. In another
skillet, melt remaining butter, add beef and onion and saute until browned.
Add the beef (but not the onion) to the sauce and simmer 15 minutes. Remove
from heat and stir in sour cream. Serve onions separately or reserve for
another use.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini