Stroganoff

½ cup flour

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-1/4-by-1/4-inch strips

½ cup (one stick) butter

½ cup finely chopped onion

½ pound mushrooms, thinly sliced

2 cups beef stock or canned beef bouillon

1 cup sour cream

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

3 tablespoons finely chopped

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. 
   
5. Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
6. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
7. Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan 
8. 
   
9. and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

Ingredients

• 2 cups of smoked leftover brisket 
• 1 1/2 cups of brisket juice or beef broth
• 1 cup of sliced onions
• 3 tablespoons of butter, 2 - 3 tablespoons of flour
• 1 pound of fresh button mushrooms
• salt and pepper
• 12 ounces of sour cream
• 1 teaspoon of horse radish
• 1 tbn parsley
• 1/2 cup red wine
• 1/4 cup of tomato paste
• 1 1/2 cups of cooked noodles

Instructions

1. Saute the onions with a drizzle of olive oil in a skillet. Once they are soft, add the sliced mushrooms, then melt the butter in the same saucepan. 
2. Add the flour and make a paste. Stir in the brisket juice/drippings, or you can use beef broth. Add in the tomato paste.
3. Once it's softly boiling, add the red wine, sour cream, horseradish, parsley and a bit of salt and pepper. Let it it come to a slow boil again. Add in the smoked brisket - until it's warmed through, then take it off the heat.
4. Serve immediately over noodles - we usually use egg noodles. You can garnish it with parmesan cheese and parsley, if you're feeling fancy