Hello Jim!
THIS is more like it.
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Bev Stroganov
 Categories: Main dish, Beef, Dairy, Russian, French
      Yield: 6 Servings
  1 1/2 lb Fillet Steak; well trimmed
           Salt
           Freshly ground black pepper
      4 oz Butter
      2 tb Oil
      1 lb Onions; sliced
      1 lb Mushrooms, sliced
  2 1/2 ts Mustard powder
      2 ts Sugar
     20 fl Soured cream
           Parsley; chopped
  Cut the meat into 1/4 inch thick slices, then cut each slice into
  strips about 2 1/2 inches long and 1/4 inch wide. Season and set
  aside while the vegetables are cooked. Melt half the butter with the
  oil in a large frying pan, and cook the onions gently until they
  begin to soften without browning. Now raise the heat and add the
  mushrooms. By the time they are cooked without being too soft, the
  juices should have evaporated almost entirely, leaving the mixture
  moistened but not wet to the point of swilling. Keep mixture warm
  over low heat. Mix the mustard and half the sugar to a paste with a
  very little hot water, and keep it by the stove. Now quickly fry the
  beef strips in another pan in the remaining butter (in two batches if
  necessary). They should brown in a few seconds and not be allowed to
  overcook. Add them to the mushroom mixture, and stir in the mustard
  paste then the sour cream. Correct the seasoning, and bring to just
  below boiling point. Turn into a dish and sprinkle with parsley.
  The Russians serve kartoplia solinkoi with bef Stroganov, in other
  words matchstick potatoes made in exactly the same way as usual - the
  only difference is that the potatoes are cut into thin pieces about 2
  inches long and 1/8 of an inch wide and thick. Their crispness
  enhances the piquant creaminess of the beef in its mushroom and sour
  cream sauce. (This recipe can be adapted to pork.)
    Recipe Jane Grigson "The Mushroom Feast"
    MMed IMH c/o Georges' Home BBS  2:323/4.4
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=== Cut ===
All the best
Ian
--- GoldED 2.50+
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