Beef Stroganoff

Beef Stroganoff
2 pounds filet or tri-tip (triangle tip) of beef, cut into 2-by frac12; -inch strips Salt and black pepper to taste 2 tablespoons vegetable oil 2 large onions, choppedfrac34; pound fresh mushrooms, wiped clean and sliced 2 cups beef broth1 1/2 cups sour cream 6 slices white bread, toastedSprinkle the meat with salt and pep-per. Heat the vegetable oil in a large heavy-bottomed saute pan, add the meat, and cook for just 1 minute over medium-high heat. Add the onions and cook, stirring often, over low heat for 4 to 5 minutes. Stir in the mushrooms, then the beef broth, and reduce the heat to a simmer. Simmer, stirring often, for 15 to 20 minutes, until the meat is tender. Taste and add more salt if needed.Stir the sour cream briskly, then add to the beef mixture. Mix well, and allow the stroganoff to thoroughly heat through. Serve at once over the toast.Serves six.?Lost Recipes: Meals To Share With Friends and Family? by Marion Cunningham(2003 Knopf, $22)