The original recipe was intended to be a relatively fast cooked meal using pieces of good cuts of beef such as tenderloin. I would stick with that. Here's my recipe.
There are also slow cooked versions.
1 T Powdered mustard
2 tsp Sugar
2 tsp Salt
4 Tb Oil
2 Tb Butter
4 C Mushrooms - sliced thin
4 C Onions - sliced thin
2 Lb Tenderloin or Sirloin
1 tsp Black pepper
1 Pt Sour cream
Trim all fat from the beef and slice into strips 0.25” by 1”.
Combine the mustard, half the sugar, and a pinch of salt with a Tb of hot tap water and stir to form a paste. Let it stand for 15 minutes.
Heat half the oil in a large fry pan or skillet. When the pan is hot, add the mushrooms and onions and stir. Cook covered over low heat for 25-30 minutes, stirring occasionally. Drain and discard the juices.
Place the remaining oil and the butter in a hot fry pan or skillet. Brown the meat rapidly over high heat. Cook the meat in several small batches to ensure rapid browning.
Return all the meat to the pan along with the cooked mushrooms and onions. Add the remaining salt, pepper, sugar and mustard paste.
Add the sour cream a spoonful at a time and mix in gradually until it is all heated through.
Serve over buttered egg noodles or rice.