City Restaurant, a cornerstone of Los Angeles' best of the best, published The City Restaurant Cookbook in the early 1980's. Here is their Stroganoff Recipe. It is far less time-consuming than the mess of a sour cream sauce that infiltrates every segment of our society.

INGREDIENTS

2 ½ Pounds Beef Tenderloin, trimmed
1 Tablespoon Unsalted Butter
2 ½ Cups sliced mushroom caps
¼ Teaspoon Salt
Dash of Pepper
1 ½ Cups Dill Pickles with 2 Tablespoons Juice, julienned
2 Cups heavy Cream
Salt and freshly ground pepper to taste
2 Tablespoons Vegetable Oil


DIRECTIONS

Remove any silver skin surrounding the tenderloin and cut into 1” slices, across width.

Slightly flatten slices by pressing with palm of your hand. Set aside.

Melt butter in a medium skillet over medium-high heat. Saute mushrooms with salt and pepper until golden, about 5 minutes. Add pickles and juice, and cook until juice evaporates slightly, about 2 minutes. Add cream and cook until reduced by half. While sauce is reducing, cook beef.

Season meat sparingly with salt and pepper, since sauce will be salty from the pickles. Heat a heavy large skillet over high heat, add oil and heat until it starts smoking.

Sear meat briefly, two minutes per side for medium rare. Serve beef over a bed of egg noodles with warm sauce ladled on top