Beef Stroganoff Serves 4

Heat 1 T oil in heavy bottomed 12″ skillet over medium-hi until shimmering, but not smoking, about 2 min; swirl to coat pan. Add mushrooms and cook over high without stirring for 30 sec; season and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 min. Transfer to med bowl. Return skillet to high heat, add remaining 1/2 T oil. Sear meat in strips, making sure they do not touch, on both sides. Transfer to bowl w mushrooms. Add beef broth to skillet, scraping up brown bits; simmer until broth is reduce to 1/4 c, about 3-4 min. Transfer to bowl. Return skillet to med-lo heat and add butter; when it foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 min; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to med-hi and bring to boil, whisking occasionally, then reduce hat to med-lo and simmer until thickened, about 2 min. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 c hot sauce into sour cream, then stir mix back into sauce. Add mushrooms and beef and warm through. Serve over buttered egg noodles.

Beef 0.75 lb beef tenderloin, in 1/8″ strips
Butter 1T
Vegetable Oil 1.5T Tomato Paste 1 tsp Mushrooms 12 oz cut up Brown Sugar 1.5 tsp Flour 1 T Onion 1 sm diced Sour Cream 0.33c Stock 0.5 c beef Wine, White 0.5 c Broth, Chicken 0.5 c
Noodles, Egg 8 oz, cooked