Beef Stroganoff

Beef Stroganoff

2 pounds beef tenderloin or sirloin, cut into 1 inch pieces
Salt and pepper
1 cup flour
2 tablespoons olive oil
3 tablespoons butter
1 cup finely diced onion
8 ounces sliced mushrooms
1 tablespoon tomato paste
2 cups beef stock
2 cups cup sour cream
2 tablespoons cognac or dry white wine
Hot cooked egg noodles
3 tablespoons 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.

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