Easy Beef Stroganoff
1 pound tender beef, such as sirloin or tenderloin, cut into thin 2 x 3/4-inch strips
2 cups thinly sliced onions
1/4 teaspoon granulated sugar
2 cups sliced fresh button mushroms
1 teaspoon dijon-style mustard
1/2 cup dry sherry
1/4 cup dried mushrooms, finely ground in mini-processor or spice grinder
1-1/2 cups sour cream
Salt and pepper to taste
Coat a large fry pan with olive oil; heat until very hot. Add the beef strips (season lightly with salt and pepper), in batches if necessary, and brown very quickly. Remove with slotted spoon and place on plate. Add a little more olive oil (about 1 tablespoon) and the onions. Season lightly with salt and pepper and add the sugar. Cover and allow to brown over medium-high heat for about 10 minutes, stirring occsionally. Add the sliced mushrooms, cover and continue to caramelize for another 10 to 12 minutes. The onions and mushrooms should be a rich brown, but not burned color when done. Return the meat to the pan; add the mustard and ground mushrooms. Sauté briefly to reheat and combine. Add the sherry and reduce slightly. Add the sour cream; stir well and cook just until hot. Serve over buttered noodles with parsley.
Notes: The ground dried mushrooms add extra flavor to this and many dishes. I always keep "just in case I need them" fresh mushrooms and store them in a paper bag in the refrigerator. That way, if I don't get around to using them as soon as I should, they dry in the bag instead of spoiling and can be used for other recipes.