Beef Stroganoff
Beef
¾ pound New York tenderloin steak, cut into 1/4" x 1" pieces
1 cup flour, plus 3 tablespoons
Salt
Pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
4 oz fresh mushrooms, sliced
3 garlic cloves, crushed
½ large yellow onion, diced
1 tablespoon tomato sauce
14 oz beef stock
1 cup sour cream
½ cup sauvignon blanc
½ pound cooked egg noodles
Serves 4
In medium bowl, combine 1 cup flour,½ teaspoons salt, and 1 teaspoon pepper. Dredge steak in flour mixture. Heat 2 tablespoons butter and 2 tablespoons olive oil in a skillet over medium high heat. Shake excess flour off meat, and place in skillet. Brown meat, forming a nice crust.
Add mushrooms, garlic, and onion; cook until soft. Remove from pan.
Add remaining butter, 3 tablespoons flour, tomato sauce, and stock. Cook, while stirring, until thick and bubbly. Return meat and mushroom to pan. Add sour cream and sauvignon blanc. Cook until sauce thickens up again.
Add pasta to meat mixture, season with salt and pepper to taste.