Beef Stroganoff

BEEF STROGANOFF

1/2 cup flour

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1-1/2 to 2 pounds beef tenderloin or boneless sirloin, cut into thin 2” strips

1/2 cup butter (one stick), divided

2 tablespoons olive oil, divided

1 cup finely chopped onion

1/2 pound (about 4 cups) fresh mushrooms, thinly sliced

2 cups beef or chicken stock, homemade, if possible

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon additional salt, or to taste

1 cup sour cream

Buttered cooked egg noodles

3 tablespoons finely chopped parsley

Combine the flour, salt and pepper. Dredge the meat in the flour.

Melt half the butter together with the olive oil in a dutch oven. Brown the meat on all sides in batches. Do not crowd the pan. Remove meat to a platter and set aside.

Add onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté for 5 minutes longer. Add the tomato paste and Worcestershire sauce, and mix well.

Gradually, add the stock and bring to a boil. You may make ahead to this point.

Add the meat and its juices to the sauce, and cook until meat is tender but not overcooked, 3-10 minutes, stirring often. Taste and add 1 teaspoon salt as needed.

Add sour cream to pan and stir to combine. Gently heat, stirring, until sauce and beef are hot. Do not allow to boil.

Serve with buttered egg noodles and steamed asparagus. Garnish with chopped parsley.

Serves 4.