Beef Stroganoff

*Use at least three kinds of mushrooms, at least two of which (2 1/2 lb total) must be fresh.  Supplement with dried mushrooms, e.g., morels, chanterelles, etc.

** Some of the stock should come from deglazing the pan in which the meat is browned.  Deglazing with dry vermouth is recommended.

Trim meat and cut into julienne strips 1/4" wide and  2" long; reserve. Chop onions; reserve. Chop mushrooms; reserve.

Heat large skillet over high heat with two Tbsp olive oil and sear meat on all sides. Work in small batches so meat does not give off liquid but browns a little. Remove to a plate. Reserve meat as it is cooked.  After all the meat is done, deglaze pan with vermouth and reserve.

In a saucepan or brazier, heat butter. Stir onions briefly until they are coated with fat, add mushrooms, stir and cook, covered  over medium-high heat until much of the liquid has been given off by the onions and mushrooms. Then remove cover and continue cooking until all the water has evaporated and the mixture just begins to brown.  Add flour, and continue cooking until all the flour has been absorbed. Add stock, deglazing liquid and accumulated meat juices.  Cook briefly until combined and remove from heat.

Blend mustard, heavy cream and sour cream together.  Off the heat, add to onion and mushroom mixture and stir thoroughly.  The meal can be put on hold up to one day at this point, if the meat and onion mixture is refrigerated.

Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in chopped dill and parsley and serve over cooked and buttered noodles. This recipe yields 10-12 servings.