Directions: |
Directions:In a small bowl combine mustard, 1 1/2 tsp of sugar, a pinch of salt and enough hot water (perhaps a tablespoon) to form a thick paste. Let the mustard stand at room temperature for about 15 minutes.
Heat 2 tbsp of the oil in a heavy 10-12 inch skillet over high heat until haze forms about it.
Drop in the onions and mushrooms cover the pan, and reduce the heat to low. Stirring from time to time. Simmer 20-30 minutes until vegetables are soft. Drain liquid and return the mixture to the skillet.
With a large knife cut the fillet across grain into 1/2-inch-wide rounds. Lay each round on a board and slice it with the grain into 1/4 inch wide strips. Heat 2 tbsp of oil in another pan over high heat until very hot but not smoking. Drop in half the meat and tossing strips constantly with large spoon, fry for 2 minutes or so until the meat is lightly browned. With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding additional oil if necessary. When all the meat has been combined with the vegetables, stir in remaining salt, pepper and the mustard paste. Stir in the sour cream, a tbsp at a time and remaining 1/2 tsp of sugar and reduce the heat to low. Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning.
Serve with wide noodles. |
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