Recipe for beef stroganoff

• 600 g    beef strips
• 2        smaller (but not tiny) onions, sliced
• 100 g    mushrooms, sliced or quartered
• 1        red bell pepper, sliced
• 40 g    clarified butter
• 1        tablespoon of powdered paprika
• 1 dl    red wine (or port)
• 3 dl    beef gravy (or roux-thickened beef stock)
• 2 dl    medium soured cream
• salt
• fresh ground pepper
• prepared mustard

OPTIONAL

• 2    sweet gerkins, sliced in strips
• 1     beet, cooked, sliced in strips
• red bell pepper or tomato sauce
• extra medium soured cream

Brown the meat in the butter, salt and pepper it to taste and remove the browned (but not completely cooked) meat from the pan. Add the onions, mushrooms and bell pepper, salt it and sauté on medium-low heat. Once onions are translucent, sprinkle with paprika then add the wine. Once the wine has mostly evaporated, add the gravy and soured cream. Re-add the beef strips and their juiced and heat them in the simmering sauce; do not allow it to boil. Season with salt, pepper and mustard to taste. If desired for a deeper colour, add red bell pepper or tomato sauce to desired effect.
Plate on top of cooked noodles and drizzle with additional soured cream and red sauce (pepper or tomato). Sprinkle with gherkins and beetroot.
This is how beef stroganoff is made in Northern Italy.