Ingredients
1 1/2 pounds beef tenderloin (though you could use the same amount of ground beef)
2 1/2 tablespoons butter
2 tablespoons flour
1 1/2 cup mushrooms
1 1/2 tablespoons olive oil
1/2 cups beef broth
1/4 cup sour cream
2 1/3 tablespoons tomato paste
pinch paprika
1/2 teaspoon salt
1 bag egg noodles
Preparation
Dredge beef in flour (omit if using ground beef). Melt butter and olive oil in a large skillet and add beef and mushrooms. Cook for 5 minutes. Add beef broth, stir well, and bring to a boil. Turn heat to a low simmer and let cook until meat is nearly done, about 15 to 20 minutes, stirring frequently.
Combine sour cream, tomato paste, paprika, and salt. Add to beef mixture, being careful not to let the mixture come to a boil. Cook for 5 more minutes.
Serve with egg noodles. For a twist, serve over rice.
