2 tsp. dry mustard
2 tsp. salt
1 1/2 tsp. sugar
1 tbsp. water
4 lg. onions
1/2 c. olive oil
1 lb. med. size mushrooms
2 cloves garlic, minced
2 lbs. beef filet
2 c. sour cream, room temperature
1 1/2 tbsp. flour
Freshly ground pepper
1/2 c. sherry wine

Combine the mustard, salt, sugar, and water in a small bowl; set aside. Slice onions into thin circles. Cut the beef across the grain into thin 2 inch strips; set aside. Heat oil in a large skillet with the oil. Saute the onions and garlic until transparent. Add the beef and continue to cook until lightly browned. Then add mushrooms, cover, and cook for about 10 minutes. Add the mustard paste and flour; stir to blend well. Lower heat on skillet and add the sour cream slowly, so not boil. Taste for seasoning and add the sherry. Serve on a platter with noodles or the Rice Pilaf found in this book. Garnish with chopped parsley, if desired.

Serves 4 to 6.