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1 Tbsp. powdered mustard
1 Tbsp. sugar
2 tsp. salt
4 to 5 Tbsp. vegetable oil
4 c. thinly sliced onions (in
1 lb. fresh mushrooms, thinly
sliced lengthwise
2 lb. fillet of beef, trimmed
of all fat
1 tsp. black pepper
1 pt. sour cream

Combine mustard, 1 1/2 teaspoons sugar, pinch of salt
and enough hot water to make a thick paste; set for 15 minutes.
Heat 2 tablespoons oil in heavy skillet over high heat;
drop in onions and mushrooms. Cover and reduce to low; stir
occasionally and simmer until tender (20 to 30 minutes). Drain
and return to skillet.
Cut meat into 1/4-inch wide rounds and then into
1/4-inch strips. Heat 2 tablespoons oil in heavy skillet and
fry meat until lightly brown. Transfer to vegetables; stir in
rest of salt, pepper and mustard paste. Stir in sour cream,
then add rest of sugar (1/2 teaspoon) and reduce to low. Cover
pan and simmer 2 to 3 minutes. Serve over rice.

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