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625 g flank, strip loin, rib-eye or sirloin steak
4 to 5 tsp vegetable oil
2 cups onion, chopped
500 g mushrooms, sliced, about 4 cups
1 1/2 cups chicken stock
4 tbsp tomato paste
2 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
2 tsp sugar, optional
2 to 4 tbsp 35% cream, or regular sour cream
1/2 cup chopped fresh parsley
Remove fat from steak and discard. Slice into 1/4 inch (0.5 cm) strips. If using flank steak, slice across grain. Heat 2 teaspoons oil in a nonstick frying pan set over medium-high to high heat. Brown meat a few slices at a time and remove from pan. Meat should be slightly rare. Add oil as needed. When all meat has been browned and removed from pan, add onions. Sauté until transparent, about 10 minutes. If pan becomes dry, add 1/4 cup water
Add mushrooms and cook just until they're releasing their juices, about 5 minutes. Add stock, tomato paste, mustard, Worcestershire sauce, salt and pepper to taste. (In the Test Kitchen, we added 1/4 teaspoon each.) Scrape bottom of pan to get up browned bits. Boil gently, reducing heat if necessary and stirring often, until sauce is slightly thickened, from 8 to 10 minutes.
Taste. Add sugar, more mustard or Worcestershire sauce, if you wish. Add browned meat and stir in cream. Continue to cook just until meat is hot, from 2 to 3 minutes. Serve over hot buttered egg noodles and sprinkle with parsley.
Calories 381, Protein 37g, Carbohydrates 15.6g, Fat 19.3g.
Linda Gassenheimer, in her book Dinner in Minutes (General), speeds up preparation in this beef stroganoff, but leaves the classic taste.