Beef Stroganoff


1 stick (8 Tablespoons) butter or oil of your choice
1 medium onion, julienne
1/2 pound mushrooms, sliced
2 Tablespoons flour
2 Tablespoons tomato paste
1-16 ounce container sour cream
1 Tablespoon Worcestershire Sauce
1/8 teaspoon nutmeg
1/2 cup beef stock -with some extra to the side
1/2 cup burgundy wine
2 pounds choice fillet of beef, cut into thin strips ½ inch wide by 1 inch long*
salt and pepper to taste


Heat skillet until hot, add 2 Tablespoons of butter, melt and then add onions. Cook for 5 minutes. Push onions to side of skillet, add 2 more Tablespoons of butter and them mushrooms. Sauté mushrooms alone for 1 minute then combine with onions. Cook an additional 3 minutes. Add burgundy wine and reduce until alcohol smell dissipates. Add flour and coat all the vegetables with it while browning. Cook for 4-5 minutes as a thick gooey paste. DO NOT BURN. Add beef stock and stir until smooth. Simmer gently from this point on. Add sour cream slowly while stirring to keep consistency smooth. Add tomato paste, Worcestershire sauce and nutmeg. Continue to simmer so you don't break (curdle) the sauce. Adjust seasonings and let thicken. Add extra beef broth if sauce becomes too thick. Heat another skillet until very hot. Season beef strips with salt and pepper. Add beef strips to skillet and sauté quickly, approximately 1-2 minutes. Transfer beef to serving platter and cover with sauce. Serve with buttered noodles and crisp, fresh salad.

* sirloin, chuck, top round, flank steak Serves 6