Who wouldn't love tender strips of beef in a light and tangy mushroom sauce? Named after a nineteenth century Russian Count, this dish was very popular in the 1960's and 70's. I think it should come back, back, back and enjoy a delicious revival, as it's really very good and very easy to make! Another one from my Big Blue Binder!
2 pounds of beef round steak, trimmed of all it's fat, and
cut into 2 by 1/2 inch strips
salt, black pepper and garlic powder to taste
2 TBS olive oil
2 large onions, peeled and chopped
3/4 pound of fresh mushrooms, wiped clean and sliced
2 cups beef broth
1 1/2 cups dairy sour cream
Season the steak strips with some salt and pepper, and a sprinkle of garlic powder. Heat a large skillet over medium heat and add the oil. When it is hot add the steak and cook for several minutes, just until they are no longer pink. Reduce the heat and add the onions. Cook, stirring often, until the onions are softened. Stir in the mushrooms and cook for a few minutes longer. Pour the beef btoth over to just barely cover the meat. You may not need to use it all. Pop on a cover and simmer over low heat for 40 to 45 minutes, until the meat is very tender. Taste and adjust seasoning if required. Whisk in the sour creaqm and allow to heat through WITHOUT boiling. (This is important. If it boils the sour cream will curdle) Serve at once with some hot steamed rice or buttered noodles on the side and a green vegetable. Delicious!