The first known written recipe for Beef Stroganoff (1861) specifies mustard and sour cream - so they are key.  As are mushrooms and pasta. (Dad never made this dish, even though Mr. Stroganoff supposedly lived in Odessa.) (Peter)

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Beef Stroganoff

Ingredients

2 pounds beef (we use fillet) cut into thin strips across the grain

2 medium onions
1/2 pound mushrooms (any kind really)
4 Tablespoons butter or oil
cup water, 2 beef stock cubes
4 tablespoons tomato paste
4 tablespoons mustard
4 tablespoons chipotle chile in adobe sauce (nice smoky flavor) - OR 2-3 teaspoons paprika
Dill or other fresh herb
Wine (red or white - optional)
1/2 to 1 cup sour cream (or more, depending on your taste)
Pasta noodles (I like rotini spirals)

Crimini mushrooms for this beef strog.

Method

1. Cut beef into strips and sear in butter in a hot pan in batches. 

Alternatively, throw the meat on a hot barbeque to get a quick cook and nice sear marks.

2. Cut onions into small wedges and fry in butter or oil until brown. 

Put the water on for the pasta.

3. Add water and beef stock cubes, splash of wine if you have it, tomato paste, mustard, chipotle chili.  Stir.

Cream not added yet - but sauce is yellow from mustard.

4. Add beef strips and mushrooms. Cook until beef is warmed through and mushrooms are nicely tender.

5. Adjust seasoning: salt, pepper, maybe a little lemon juice if it needs it.

6. Add in sour cream - warm then turn burner to low.  Call the diners to the table.  You still have at least 5 minutes so...

7. Cut some fresh herbs - dill is a very good choice here.  Add to dish.

8. Drain the pasta. Serve and masticate.

You can use noodles - or linguine.