Beef Stroganoff

Ingredients

• 1/2 cup flour
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 lbs beef tenderloin or boneless sirloin, trimmed and cut into 2-by-1/4-by-1/4-inch strips
• 1/2 cup (1 stick) butter
• 1/2 cup finely chopped onion
• 1/2 lb mushrooms, thinly sliced
• 2 cups beef or chicken stock
• 1 cup sour cream
• 3 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 3 tbsp finely chopped parsley

Instructions

1. Combine the flour, salt, and pepper. Dredge the meat in the mixture.
2. Brown the meat in 1/4 cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the beef stock and bring to a boil. The preparation, to this point, may be done ahead.
5. Add the meat to the sauce and cook until the meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Combine sour cream, tomato paste, and Worcestershire sauce. Add some of the beef sauce to the sour cream mixture. Return to pan and heat the meat and sauce, stirring. Do not boil.
7. Sprinkle with parsley and serve with buttered parsley noodles.