Beef stroganoff

BEEF STROGANOFF

Now beef stroganoff is one of my classical favorites. It's beefy, it's mushroomed to the max, it's onion and garlicky. But best of all it's easy. You can either use stir fry strips already prepared from the grocery store or any reasonably tender cut. I used the scraps from my beef tenderloin. Some recipes call for boiling the crap out of it for 45 minutes. You don't need to do that. It's not supposed to be a stew. It's supposed to be tender and light.

Here's what you need.

Main ingredients

Strips of Beef: 1 lb
Onion, sliced thin: 1 medium
Butter: 1 tbsp
Oil: 1 tbsp

Chopped garlic: 1 tablespoon
Mushrooms sliced thinly: 1/2 lb
Parsley: 1 tbsp, chopped.

Sauce Ingredients:

Tomato paste: half a can
Butter: 2 tbsp
Sour Cream: 5 tbsp
1 cup beef stock

Salt
Pepper

Stir fry in some oil and your garlic your meat till it's almost cooked through, then remove it from the pan and set to one side.

Saute your mushrooms and onions in the butter till they start to brown slightly.

Stir in the tomato paste and beef stock and cook for about five minutes.

Add your meat back to the pan and stir till everything is combined, add salt and pepper to taste and stir in the chopped parsley.

Now at the very last moment, turn your heat down low and stir in the sour cream. (Do not let it boil). Make sure everything is heated through and serve over wide noodles.