Beef Strogonoff

Tender chunks of beef in a well-seasoned beef and mushroom sour cream sauce and served over hot cooked noodles or rice.

Beef Stroganoff

2 pounds beef tenderloin tips or boneless sirloin steak, cut into strips

1 tablespoon vegetable oil

Kosher or sea salt and freshly ground pepper to taste

2 cups beef broth* - divided use

1/4 cup butter

1 medium onion, chopped

2 garlic cloves, finely minced

8 ounces fresh mushrooms, sliced

2 tablespoons all-purpose flour

1 teaspoon kosher or sea salt (or to taste)

Freshly ground pepper to taste

1 teaspoon Worcestershire sauce

1/8 teaspoon paprika

1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley leaves

1 (16-ounce) container sour cream (2 cups)

Parsley sprigs and paprika for garnish (optional)

Hot cooked noodles or rice

1. Trim any excess fat from beef and cut into 1 1/2 to 2 inch lengths, about 1-inch in width. Season with salt and pepper to taste.
2. In a large skillet heat the oil until hot over medium-high heat; add prepared beef and cook until browned, stirring occasionally, about 5 minutes. Add 1 cup of the beef broth, bring to a boil and reduce heat and simmer, covered, for about 10 to 15 minutes, or until beef is tender. Remove beef/broth mixture to a bowl and set aside.
3. Melt butter in the same skillet; add the onion and garlic and cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Add the mushrooms and cook for 1 to 2 minutes or until softened. Add the flour, stirring constantly and cook for 1 minute. Stir in the remaining 1 cup beef broth, salt, pepper, Worcestershire sauce, paprika andparsley. Return beef/broth mixture to skillet; bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally.
4. Stir in the sour cream and heat just until hot; do not boil. Remove from heat.
5. Serve over hot cooked noodles or rice, garnish with parsley sprigs and a sprinkling of paprika, if desired.

Makes 8 servings