BEEF STROGANOFF:

1/3 cup dried porcini mushrooms                               

2 ½ lb. beef fillet, cut into strips

2 shallots, minced

1 tbsp. flour                                                                

1½ cups hot beef stock

¼ cup cognac                                                              

2 tbsp. tomato paste                                                    

pinch cayenne pepper

salt and freshly-ground pepper                                   

½ to 1 cup sour cream

2 tsp. snipped dill                                           

2 tsp. lemon juice

cooked rice                                                                 

cooking oil

Soak dried mushrooms in ½ cup boiling water for 30 minutes. Drain and reserve soaking liquid. Discard stems and chop mushrooms.

In a heavy skillet over high heat, heat 2 tbsp. oil until very hot and sear beef strips, in batches, turning once, for 1-2 minutes. Add salt & pepper to taste, then transfer beef as it is cooked to a plate and keep warm.

Deglaze pan with cognac, scraping up brown bits from bottom and sides of pan. Add shallots and mushrooms. Cook mixture over medium-low heat, stirring, until shallot is softened. Add flour and cook, stirring, for 2-3 minutes. Gradually whisk in hot stock, the reserved mushroom liquid and tomato paste. Bring sauce to a boil and cook, stirring, for 5 minutes, or until sauce is thickened.

Add salt and pepper to taste and the cayenne pepper. Remove skillet from heat and stir in sour cream to taste, dill and lemon juice, mixing in well.  Return beef to pan & heat the mixture over medium heat until heated through; but do not boil.

Serve with cooked rice.

NOTE:  Cooked left-over beef can be used to substitute for fresh beef. Skip the searing process, but add it into hot pan & stir fry quickly to heat through. Add salt & pepper to taste. Make sauce; then add beef & heat through before serving.