Beef Strogonoff

I must have originally learned to make this from some cookbook, but over the years I've changed the procedures and techniques enough to consider this my own recipe.



1 lb of very tender, boneless beef steak
such as tenderloin or sirloin
olive oil
freshly ground pepper
Brush a large, heavy frying pan with oil, and heat on high for a minute or two. Coarsely grind fresh pepper into the pan. When the pepper starts to smoke, put the steak in the pan and sear quickly on both sides, cooking just long enough to brown the surfaces while leaving the centre medium rare. Remove the steak to a plate to catch the juices.
1 Tbsp olive oil
1 Tbsp butter
1/2 lb mushrooms, sliced
1/2 cup onion, sliced into thin rings
1 or 2 cloves garlic, crushed or minced
Reduce the heat to medium. Add the oil and butter to the pan. When the butter is foamy, add the mushrooms, onion and garlic. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Meanwhile, slice the steak into thin, julienned strips.
1 Tbsp flour
1 Tbsp Worcestershire sauce
1/4 cup beef stock, or water
Sprinkle the flour over the onion mixture, and cook, stirring for a minute or two.
Add the Worcestershire and stock and continue stirring until the mixture thickens. Add the steak strips to the pan, together with any accumulated juices, reduce the heat and cook for a minute or two longer
up to 2 cups commercial sour cream
Immediately before serving, stir in enough sour cream to coat everything with a nice, creamy sauce. Let it gently heat through, but be careful not to let it boil.
Serve over hot noodles, garnished with fresh chopped parsely.
Serves 4