Beef Stroganoff

By Christine_cook

Ingredients

• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 lb filet mignon, cut into 1/4" strips
• 1/4 cup butter
• 1 cup thinly sliced mushrooms
• 1/2 cup chopped onion
• 1 clove garlic, minced.
• 1 tablespoon tomato paste
• 1 1/4 cup beef stock OR 1 can condensed beef broth
• 1 cup sour cream
• 2 tablespoons dry sherry

Details

Servings 6

Preparation

Step 1

Combine 1 tablespoon flour with salt and dredge meat in mixture.

Heat skillet, then add half the butter. When melted, add meat strips and brown quickly, flipping the meat to brown on all sides. Add mushrooms, onion and garlic. Cook 3 to 4 minutes, or until the onion is barely tender.

Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to the pan drippings. When melted, blend in remaining flour with a whisk. Add tomato paste. Slowly pour in beef stock. Cook, stirring constantly with a whisk, until the mixture thickens.

Return meat and mushrooms to skillet. Stir in sour cream and sherry, heat briefly.