- 2 pounds beef tenderloin or sirloin - cut into 1 inch pieces
- Salt and pepper
- 1 cup flour
- 2 tbsp olive oil
- 3 tbsp butter
- 1 cup finely diced onion
- 8 ounces sliced mushrooms
- 1 tbsp tomato paste
- 2 cups beef stock
- 2 cups sour cream
- 2 tbsp cognac or dry white wine
- Hot cooked egg noodles
- 3 tbsp chopped Italian parsley
- Season beef well with salt and pepper.
- Lightly coat the pieces of beef in flour.
- In a large skillet heat oil and quickly brown beef for a minute or two on both sides.
- Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed.
- Remove beef to a plate.
- Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.
- Season them with a little salt and pepper.
- Add tomato paste and beef stock.
- Bring to a boil, scraping up any brown bits from the bottom.
- Simmer for a minute or two.
- Turn down heat and whisk in sour cream until smooth.
- Add cognac or wine.
- Taste to see if sauce needs a little salt and pepper.
- If sauce gets too thick, add a little more beef stock or a splash of milk.
- Add beef back to the skillet just to heat.
- Serve immediately over warm noodles.
- Sprinkle a little parsley on top.
Calories: 521kcal | Carbohydrates: 19g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 114mg | Sodium: 249mg | Potassium: 701mg | Fiber: 1g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.