Beef Stroganoff

1½ lbs. beef fillet, sirloin or

porterhouse steak

salt & freshly ground black pepper

to taste

3 Tbs. butter

1Tbs. flour

* optional _ sautéed sliced fresh mushrooms

1 cup beef broth or canned consommé

1 tsp. prepared mustard

1 onion, sliced

3 Tbs. sour cream at room temperature

1.Remove all fat and gristle from meat. Cut into narrow strips about 2" long and ½" thick. Season the strips with salt and pepper and refrigerate two hours.

2.In a saucepan melt 1½ Tbs. butter, add flour and stir with a wire wisk until blended. Meanwhile, bring consommé to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in the prepared mustard.

3.In a separate pan heat the remaining butter, and the meat and sliced onion and brown quickly on both sides. Remove the meat to a hot platter, discarding the onion. *Add the mushrooms to the meat.

4.Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes. Pour sauce over meat and serve. Makes approximately six servings.

Submitted by B. Thomas of Hagerstown