No recipe file would be complete without this 18th-century classic Russian entrÃ©e. Do not overcook the meat – it will toughen.
1-1/4 pounds skirt steak or beef tenderloin, cut into 2" x 1" strips
salt and pepper
2 Tbsps. canola oil
1 Tblsp. butter
1/2 cup finely chopped Spanish onion
1 cup small white mushrooms
1/4 cup dry red wine
1 cup reduced-sodium beef broth or 3 Tblsps. demi-glace mixed with 3/4 cup water
1/4 cup sour cream
1 tspn. Dijon mustard
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.
Meal serves four. Prep time: 15 minutes. Bake/Cook time: 25 minutes. Nutritional values per serving: 539 calories, 4g carbohydrates, 3.5g net carbs, 0.5g fiber, 28g protein, 44g fat.