Few Americans have ever had the real thing, probably because the frozen and cafeteria concoctions have given this old and rather rich dish a bad name. But it’s a simple preparation and a nice one; serve over buttered noodles or plain white rice or with bread. This is a good place to use beef tenderloin, 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. Other cuts of meat you can use here: boneless veal shoulder or round.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a large deep skillet or flameproof casserole with a lid and place over medium-high heat. When it melts, 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 onion is very soft but not brown, about 10 minutes. Add the beef and cook, stirring, for just a minute.
Step 2
Stir in the mustard, tomatoes if you’re using them, and stock. Adjust the heat so the mixture simmers steadily but not violently and cook for about 5 minutes, or until the meat is tender. Stir in the sour cream, taste and adjust the seasoning, garnish, and serve.
