Bif Storgonov Recipe

Remove fat and gristle from meat. Cut into narrow strips 2 inches long and 1/2 inch thick. Sprinkle strips with salt & pepper. Melt 1 1/2 tbsp of the butter. Blend in flour. Stir in bouillon and bring to boil. Stir in mustard. Cook, stirring constantly, till thick and smooth. Heat remaining butter in another saucepan. The butter must be very hot. Brown meat and onions quickly on all sides. Add sour cream to mustard sauce. Bring to boil; add meat and onions to sauce. Cover and kep hot 20 minutes, either over pilot light or on asbestos plate set over lowest possible heat. The mix must be kept hot, but must NOT simmer. Before serving, heat through over high heat for about 3 minutes.