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Beef Stroganoff

1 1/4 pounds fillet mignon or fillet of beef, trimmed of fat, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1 1/2 tablespoons shallots or green onions, minced
1 medium onions, to taste - optional, sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 tsp. salt
1/4 teaspoon freshly ground pepper
1/2 cup sour cream

Slice meat thin, about 2"x 2" (partially freeze the meat first).

Heat 1 tablespoon of butter and 1/2 tablespoon oil in a large frying
pan. Saute the mushrooms over medium heat for about 3 minutes.
Add the onions and/or shallots, saute 2 minutes more. Remove from
skillet and set aside.

Heat remaining butter and oil, until it bubbles, then add the meat
and brown. Remove the browned meat from the pan. Put the flour
in the pan and mix in with the oil in the pan until well blended.
Gradually add the sherry and the beef broth whisking until mixture
is smooth. Cook over high heat and turn to medium-high and reduce
by half. Add meat and season (to taste) and add the mushrooms/onions.
Cook over medium-low heat about 5 minutes, stirring frequently.
Just before serving stir in sour cream but do not allow to come to
a boil. Serve over noodles.


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