First of all, this is what Stroganoff DOES NOT contain: paprika (it is NOT goulash), canned soup???!!, ketchup, sherry, wine vinegar, Worcestershire sauce, basil, nutmeg, garlic, caraway seeds, tomatoes. You don’t serve it with noodles or rice. If you want the CORRECT Stroganoff recipe, see below. Beef Stroganoff - serves 6 – 8 Ingredients 1 tablespoon dry, strong, mustard powder 1 tablespoon sugar 6 tablespoons sunflower oil for frying 3 large onions, sliced 450gms fresh mushrooms, sliced 1 Kg fillet of beef cut into 1 cm, strips salt and freshly ground black pepper 600ml sour cream 2 good tablespoons of fresh parsley, finely chopped Deep fried straw potatoes* (optional) Method 1. Combine the mustard and sugar in a bowl with a little water to make a paste. Let the flavours mingle while completing the recipe. 2. Heat half the sunflower oil in a large, heavy-bottomed shallow casserole dish. When the oil just crackles, add the sliced onions, reduce the heat to low, and stir. Gently soften the onions, covered for about 20 minutes, stirring occasionally. During the last 10 minutes, uncover and add the mushrooms. Remove from the heat, drain the mixture on kitchen towels and set aside in a bowl. 3. Heat the remaining sunflower oil in the casserole dish. Drop in half the beef, stirring with a wooden spoon, turning the strips over to brown evenly. Transfer with a slotted spoon to the bowl with the vegetables; brown the remaining beef. At this point, some people flambé the beef in a couple of tablespoons of brandy, but it is up to the individual. 4. When completed, return the beef and vegetables to the casserole dish, together with the mustard and sugar mixture. Season to taste with the pepper and salt then add the sour cream, a little at a time, stirring continuously. Cover and heat through for about 5 minutes. 5. Serve with a light scattering of the parsley and top with the straw potatoes, if desired. * Straw potatoes are very thin like matchsticks, deep fried.