Beef Stroganoff In The Mellinkoff Manner

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 lb mushroom, sliced
• 1 small onion, finely chopped
• 3 tablespoons butter
• salt and pepper
• 1/2 cup sherry wine
• 3/4 teaspoon paprika
• 2 cups sour cream
• 2 -4 tablespoons lemon juice
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup beef stock
• 2 1/2 lbs beef tenderloin or 2 1/2 lbs new york strip steaks or 2 1/2 lbs sirloin
• 1 tablespoon oil (may need more)
• 1/4 cup sherry wine
• 1 1/4 tablespoons tomato paste

Recipe

• 1 saute mushrooms and onion in the 3 t butter and add salt and pepper. cook 3 minutes and add the 1/2 c sherry wine and stir. slowly mix in the sour cream using a wire whisk and add the paprika, and lemon juice. set aside.
• 2 in a small saucepan, melt the 2 t butter with 2 t flour. add the beef stock over low heat and stir until sauce is very thick. add this into the sour cream mixture.
• 3 cut the meat into slices 2" by 1/4" and then season with some salt and pepper. sear them quickly in the 1 t oil until browned on both sides and remove from the pan. don't do too many slices at a time (it won't sizzle). continue with remaining meat slices and remove from pan. drain fat from the skillet and add 1/4 c sherry wine to the pan and deglaze.
• 4 stir in tomato paste, sour cream mixture, and meat. taste and add more salt, lemon juice or paprika as needed.
• 5 serve over egg noodles.