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| Personal Chef |
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Beef Stroganoff
1-1/2 tablespoons vegetable oil 12 ounces fresh mushrooms, sliced 1 onion, chopped 1 tablespoon tomato paste 1 pound beef Tenderloin, cubed 1/2 cup canned beef broth (low sodium) 1 tablespoon flour 1/2 cup dry white wine 1/2 cup sour cream 8 ounces egg noodles
Heat oil in large sauté pan over medium-high. Saute mushrooms until lightly brown. Add onions and cook until they are translucent. Add tomato paste and cook for two more minutes. Season with salt and pepper. Remove mushrooms and onion mixture from pan and set aside in a medium sized bowl.
Add more oil if necessary and sear meat on all sides. Do this is batches, if necessary. Remove meat from pan and place in same bowl with mushrooms and onions.
Add flour to pan and cook, stirring for two minutes.
deglaze skillet with beef broth and white wine. simmer, stirring until sauce is slightly thickened.
Stir about 1/4 cup of sauce into sour cream, then stir mixture back into sauce.
Return mushrooms, onions, and beef to pan. Simmer just until all is heated through. Adjust seasonings with salt and pepper.
Serve over buttered egg noodles.
Serves 4
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