Home-Style Beef Stroganoff

• 1 Tbsp. butter
• 1 Tbsp. chopped shallots or white onion
• 10 fresh mushrooms, sliced
• 1 Tbsp. dry white wine
• 2 Tbsp. sherry wine
• 1/2 tsp. paprika
• salt and pepper (white) to taste
• 1 c. light cream
• 1 c. cream of mushroom soup
• 1 1/2 Tbsp. vegetable oil
• 1 lb. steak (tenderloin, sirloin or rump), cut into narrow strips 2 inches long and 1/2 inch thick

1. In saucepan, melt butter and saute shallots (or onion) and mushrooms for a few minutes.
2. Add white wine, sherry, paprika, salt, pepper, cream and mushroom soup.
3. Simmer for 5 minutes.
4. In a separate pan, heat oil and add the meat, salt and pepper.
5. Brown meat quickly on both sides.
6. Remove the meat from the pan.
7. Add the meat to the sauce.
8. Do not let the meat and sauce boil. Simmer until meat is tender.
9. Add sour cream and mix thoroughly. Serve over cooked noodles.

butter, shallots, mushrooms, white wine, sherry wine, paprika, salt, light cream, cream of mushroom soup, vegetable oil, tenderloin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401754 (may not work)