Creamy Beef and Mushrooms

Makes 4 servings

This recipe produces some of the tenderest beef you've ever eaten, and some of the tastiest, too.

Sour cream mixture
12 ounces low-fat cottage cheese
2 ounces nonfat cream cheese
3 tablespoons vinegar

Seasoning mix
2 teaspoons salt
2 teaspoons sweet paprika
2 teaspoons pink peppercorns
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon white peppercorns
1 teaspoon green peppercorns
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne

1 pound top round steak, all visible fat removed, scalloped
2 cups chopped onions
4 cups defatted beef stock
6 tablespoons flour, sifted
8 cups sliced fiesh mushrooms
6 cups cooked wide noodles

Day 1: Combine the sour cream mixture ingredients in a blender or food processor and puree until smooth and creamy. If the mixture is very thick, push it down toward the blades a few times. Cover and refrigerate overnight.

Day 2: Combine the seasoning mix ingredients in a bowl. Sprinkle all surfaces of the meat evenly with 2 tablespoons of the seasoning mix, rub it in well, and set aside.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees, about 4 minutes.

Add the onions and cook just until they start to brown, about 2 to 3 minutes. Move the onions to one side of the pot and add the seasoned meat to the other side, along with the remaining seasoning mix. Cook, stirring the meat once or twice, for 5 minutes. Add 1/2 cup of the stock, mix the meat and onions together, and scrape the bottom of the pot to clear it of all brown bits. Cook until most of the liquid evaporates and the mixture starts to stick, about 5 minutes. Add 1/2 cup stock and clear the bottom of the pot again. Stir in the sifted flour and mix until it is completely absorbed, so that none of the flour is visible, a paste forms, and the beef is moist and sticky. Add the mushrooms, stir, and cook, scraping the bottom of the pot occasionally to prevent sticking, for 5 minutes. Add the remaining stock, stir to clear the bottom and sides of the pot, and cook 10 minutes. Add the sour cream mixture and, with a wire whisk, whip until the mixture is completely blended into the sauce. Serve over the wide noodles

Note: If you cannot find separate containers of colored peppercorns where you shop, some stores sell jars with a mixture of pink, white, green, and black peppercorns.