Dinner in 30 Minutes

Steak and Mushroom Kebabs

With Sour Cream-Dill Sauce

4 servings

Kebabs are fun to make and easy to cook, as long as you do not mix ingredients with different cooking times on the same skewer. When in doubt, use separate skewers for each item.

This recipe is a take on beef stroganoff. Mustard, dill and sour cream strike the Russian notes. For the steak, tenderloin would be great, but sirloin or even top round works fine. Try to use metal skewers, because they eliminate any danger of the skewers burning. If using bamboo skewers, soak them in water for at least 30 minutes before grilling.

In keeping with the Russian theme, serve the kebabs with cucumber salad and steamed new potatoes.

For the sauce:

1/2 cup low-fat or regular sour cream

1 tablespoon Dijon-style mustard

2 tablespoons chopped dill

Salt

Freshly ground black pepper

For the kebabs:

2 tablespoons Dijon-style mustard

About 2 tablespoons olive oil or vegetable oil, divided

Salt

Freshly ground black pepper

11/2 pounds tenderloin, sirloin or top round, cut into 1- to 11/2-inch cubes

1 pound small white mushrooms, stems removed if desired

For the sauce: Combine the sour cream, mustard, dill, and salt and pepper to taste. Set aside.

For the kebabs: Preheat the grill on medium-high.

Meanwhile, in a medium bowl combine the mustard, 1 tablespoon of the oil, and salt and pepper to taste. Add the steak cubes and toss to coat evenly.

Thread the cubes of steak onto skewers. On skewers of their own, carefully skewer the mushrooms so they can lay flat on the grill, then brush the mushrooms lightly with the remaining oil, and sprinkle with salt and pepper to taste.

Place the skewers on the preheated grill and cook, turning every few minutes until the steak reaches the desired doneness -- about 8 to 10 minutes for medium-rare -- and the mushrooms have browned and softened, 10 to 12 minutes.

Remove the meat and mushrooms from the skewers and divide evenly among individual plates. Spoon on the sauce; serve immediately.

Per serving: 620 calories, 35 g protein, 9 g carbohydrates, 49 g fat, 130 mg cholesterol, 18 g saturated fat, 239 mg sodium, 2 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

SHOPPING CART | Left-Handed Compliments

In a world where approximately 89 percent of the population is right-handed (according to a reader survey by National Geographic) and where most kitchen tools are designed for the majority, it's comforting to know that there are spatulas and knives, among other gadgets, that can be easily wielded by southpaws. For gift giving, don't forget that Aug. 13 is International Left-Handers Day.

-- Walter Nicholls

* Lamson Sharp's high-carbon stainless-steel spatula is $20 at La Cuisine, 323 Cameron St., Alexandria; 703-836-4435.

* From Oxo Good Grips, a new, flexible nylon pie server (about $4.99 each) is serrated on both sides for whichever hand you favor. Available at Bed Bath & Beyond stores.

* From Kershaw: Shun kitchen cutlery, both the seven-inch Granton Santoku ($124) for chopping and slicing and the eight-inch, multipurpose chef's knife ($119.20) are made from forged steel with a laminated handle. Available at Chesapeake Knife & Tool stores.

* Lefties might like the Norpro stainless steel soup ladle ($5) and winged corkscrew ($30) available by mail from the Southpaw Shoppe, in San Diego; 619-239-1731.

TO DO

WEDNESDAY-THURSDAY: Introduction to the Culinary Arts -- Kids' hands-on cooking class at Sur La Table. $100 for both days, including lunch. 10 a.m.-1 p.m. 1101 S. Joyce St., Arlington. Call 703-414-3580.

THURSDAY: Indian cooking class at Whole Foods Market. Free. 7-8:30 p.m. 11660 Plaza America Dr., Reston. Call 703-736-0600.

THURSDAY: Australian and New Zealand wine dinner at Euro Bistro. $59 includes tax and tip.

7 p.m. 314 Elden St., Herndon. Call 703-481-8158.

FRIDAY: Wild Alaskan salmon cooking demonstration and food tasting at Whole Foods Market, Gaithersburg. Sponsored by Bonefish Grill. Free. Noon-2 p.m. 316 Kentlands Blvd. Call 301-258-9500.

SATURDAY: Summer Wine Festival at Whole Foods Market. Free. 1-5 p.m. 11660 Plaza America Dr., Reston. Call 703-736-0600.

SATURDAY: Weekend Wine Camp -- Lectures, food and wine tastings, and wine tour at Pulcinella Ristorante & Grill. Sponsored by the Washington Wine Academy. Participants must be at least 21 years old. $48. 3:30-9 p.m. 6852 Old Dominion Dr., McLean. Call 703-971-1525.

RESERVE NOW

JULY 26: Italian Wine Primer Dinner -- dinner with cooking demonstration at Restaurant Kolumbia. $89 includes tax and tip. 6:30 p.m. 1801 K St. NW. Call 202-331-5551.

-- Terri Sapienza

PLEASE NOTE: Send notices -- including organization name, date, cost, time, address and phone number -- to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication.

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