Beef and Mushroom Stew

• 3/4 pound boneless beefsteak, such as blade or sirloin, cut into 1-inch cubes
• 1 teaspoon fresh lemon juice
• 1 tablespoon all-purpose flour
• 2 tablespoons unsalted butter
• 1 small onion, sliced thin
• 1/2 pound mushrooms, cut into eighths
• 1/4 cup dry red wine
• 1/4 cup canned beef consomme combined with 1/4 cup water
• 1 teaspoon sweet paprika
• cooked egg noodles as an accompaniment

1. In a small bowl toss the beef well with the lemon juice, add the flour, and toss the beef until it is coated with the flour.
2. In a heavy skillet heat the butter over moderately high heat until the foam subsides and in it brown the beef.
3. Transfer the beef with a slotted spoon to a bowl and in the fat remaining in the skillet cook the onion and the mushrooms over moderate heat, stirring, until they are just tender.
4. Add the wine, simmer the mixture for 1 minute, and stir in the consomme, the paprika, and salt and pepper to taste.
5. Simmer the mixture, stirring, for 3 minutes, stir in the beef and the juices that have accumulated in the bowl, and cook the stew until the beef is heated through.
6. Serve the stew over the noodles.

sirloin, lemon juice, flour, unsalted butter, onion, mushrooms, red wine, beef, sweet paprika, egg noodles

Taken from www.epicurious.com/recipes/food/views/beef-and-mushroom-stew-11786 (may not work)