https://www.youtube.com/watch?v=Q95jfOjysD4Ingredients:2 pounds beef tenderloin or sirloin, cut into 1 inch piecesSalt and pepper1 cup flour2 tablespoons olive oil3 tablespoons butter1 cup finely diced onion8 ounces sliced mushrooms1 tablespoon tomato paste2 cups beef stock2 cups cup sour cream2 tablespoons cognac or dry white wineHot cooked egg noodles3 tablespoons chopped Italian parsleyDirections:Season beef well with salt and pepper. Lightly coat the pieces of beef in flour. In a large skillet heat oil and quickly brown beef for a minute or two on both sides. Don't overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed. Remove beef to a plate. Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft. Season them with a little salt and pepper. Add tomato paste and beef stock. Bring to a boil, scraping up any brown bits from the bottom. Simmer for a minute or two. Turn down heat and whisk in sour cream until smooth. Add cognac or wine. Taste to see if sauce needs a little salt and pepper. If sauce gets too thick, add a little more beef stock or a splash of milk. Add beef back to the skillet just to heat. Serve immediately over warm noodles. Sprinkle a little parsley on top.
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