First, sour the cream by adding a tablespoon of vinegar per cup of cream. Stir and set aside.

Preheat a large skillet with 2 tablespoons butter over medium-high heat. Sprinkle beef with paprika, nutmeg, salt, and pepper. When the skillet is good and hot, working in batches, lay beef in a single layer; cook until seared and browned on the first side, then turn and quickly sear on the second.

The beef should be well-browned and still slightly pink in the center; it will continue to cook a bit from carryover heat as it rests and cook a little more when it is returned to the skillet containing the sauce. Remove from heat and set aside, tented with foil to keep warm, and repeat.

Turn the pan down to medium, add the remaining two tablespoons butter. Add onions and mushrooms to the pan. Cover and cook for several minutes, stirring now and then until beginning to brown. Remove the lid and continue to cook until mushrooms are golden brown and the liquid is pretty much gone.

If the bottom of the pan is getting too dark and in danger of burning as the mushrooms cook, add a little water to the pan (maybe two, three tablespoons) and scrape residue up from bottom of pan. Push the mushrooms aside and add the tomato paste, cooking until it loses a bit of its bright red color, about a minute or so.

Turn the heat to low and add the cream and stir in to form a sauce. Do not boil. When the cream is warmed through, add the beef back in along with any juices and the julienned gherkins, and stir together.

Taste, and add more salt and pepper if desired. If the sauce is too thick for your taste, add bit by bit, by the tablespoon, judging as you go, a little bit of beef broth. Garnish with parsley if desired and serve over rice or egg noodles.

Notes:

• Try tossing the steak in the freezer for 25 minutes or so for easier slicing

Nutrition based on six servings with 1 pound of beef; no noodles or pasta.