Beef Stroganoff from Russia

Nobody is a hundred percent sure who invented this dish, but what we do know is that it came out of Russia in the 1800's and spread all over the world.  There are many variations of Beef Stroganoff. Some people leave out the wine, others leave out the mushrooms but nobody leaves out the sour cream.  I happen to like it with wine and mushrooms.  This is simple to make and best served with pasta, although you can serve it with rice.

4 tablespoons butter
1 kg beef cut into thin strips
1 onion finely sliced
2 cloves garlic finally chopped
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon English mustard
1/2 cup white wine
1 cup water
1 beef stock cube
1 punnet button mushrooms thinly sliced
1/2 cup sour cream
Melt the butter in a pot and add the beef strips.  Brown the beef strips and add in the onions and garlic.  Let it all saute for about 3-5 minutes.  Stir in the flour, salt and black pepper and make sure that the beef strips are evenly coated with the flour.  Add the sliced mushrooms and the English mustard.  Pour in the water and drop in the stock cube.  Stir well and reduce the heat and allow to simmer for about 10 minutes.  Add the white wine and simmer for a further 20 minutes until the beef strips are tender and the sauce has thickened.  Stir in the sour cream and let it simmer for another minute or two before serving.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com