Beef Stroganoff

from The America's Test Kitchen Family Cookbook

(I just made a slight change from the original recipe.)

8 oz. egg noodles (broad)

3 Tbsp. unsalted butter

2 Tbsp. vegetable oil

12 oz. white button mushrooms, sliced

12 oz. beef tenderloin, (cut in half through the width, and then cut into 1/8 inch thick strips)  Basically, cut into thin strips that are bite size.

1/4 c. dry red wine (the original recipe calls for 3/4 c.)

1 onion (about 3/4 c.)

1 1/2 tsp. brown sugar

1 tsp. tomato paste

1 Tbsp. flour

1 c. low-sodium chicken broth (the original recipe calls for 1/2 c.)

1/3 c. sour cream

1.  Bring 4 quarts water to a boil in large pot.  Add 1 Tbsp. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite.  Drain the noodles, then return to the pot and toss with 2 Tbsp. of butter.  Cover to keep warm.

2.  Heat 1 Tbsp. oil in 12 inch skillet over medium-high heat until shimmering.  Add the mushrooms and 1/4 tsp. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

3.  Pat the beef dry with paper towels, then season with salt and pepper.  Add the remaining 1 Tbsp. oil to the skillet and return to medium-high heat until just smoking.  Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

4.  Add 1/4 cup of the wine to the skillet and return to medium heat.  Simmer, scraping up any browned bits, until syrupy, about 1 minute.  Transfer the wine to the bowl with the mushrooms and beef.

5.  Add the remaining 1 Tbsp. butter to the skillet and melt over medium heat.  Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes.  Stir in the flour and cook 1 minute.  Whisk in 1 cup broth and simmer until thickened, about 2 minutes.

6.  Add any accumulated juices from the mushrooms and beef.  Stir about 1/2 cup of the sauce into the sour cream in a separate bowl (this will help the sour cream from curdling).  Stir then add the mixture to the skillet.  Add the mushrooms and beef and let warm through.  Season with salt and pepper to taste.  Serve over the warm buttered egg noodles.

This is a fantastic recipe!  I changed the amount of wine, only because my husband has a slight allergy and doesn't like strong wine sauces.  If you want to stick to the original recipe, in direction number 5 add 1/2 cup broth and 1/2 cup wine.