Beef Stroganof

Avogadro

4 Tbsp all-purpose flour, divided

½ tsp salt

1lb sirloin steak, cut diagonally across the grain

5 Tbsp butter, divided

1 cup mushrooms, thinly sliced

½ cup onion, chopped

1 clove garlic, minced

1 Tbsp tomato paste

10.5 oz beef broth or consomme

1 cup sour cream or creme fraiche

2 Tbsp Sherry or Cognac

3 cups egg noodles, cooked

Paprika as desired

Parsley as desired

Combine the salt with 1 Tbsp flour. Dredge the meat through the flour and brown quickly on all sides in a large skillet with 2 Tbsp melted butter.

Add the mushrooms, onion and garlic and cook 3 to 4 minutes until onion is barely tender. Remove from skillet and add 3 Tbsp butter to drippings, blend in 3 Tbsp flour, and cook for 1 minute. Stir in tomato paste and cook for another minute.

Slowly pour in the broth or comsomme and cook, stirring constantly until the mixture thickens. Return meat and mushrooms to skillet and simmer until meat is heated through.

Combine sour cream (or creme fraiche) with a little of the hot broth to prevent curdling and add it to the skillet along with the Sherry (or Cognac). Heat thoroughly but do not boil.

Serve over hot, buttered noodles and garnish with paprika and parsley if desired.

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