Beef Stroganoff

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Ingredients (serves 4)

2 tablespoons olive oil
8 ounces sliced mushrooms, cremini, shiitake, button or a mix
1 large onion, chopped
1 tablespoon all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
¼ cup dry sherry
1-2 tablespoons “More Than Gourmet” demi-glace, optional
Salt and pepper, to taste
¾ teaspoon dried tarragon
1½ pounds cooked, rare to medium-rare, beef tenderloin or other steak, thinly sliced
2-3 tablespoons sour cream
Cooked egg noodles, for serving

Heat olive oil in a skillet and cook mushrooms until they are browned, about 6-8 minutes.
Remove mushrooms from skillet and add onions.
Sauté onions, adding a drizzle of olive oil if needed, until they begin to soften and brown, about 5-8 minutes.
Return mushrooms to skillet and sprinkle with flour, stirring until well blended.
Slowly add broth, stirring well, then tomato paste, stirring constantly until thickened, about 2-3 minutes.
Add sherry, demi-glace, salt, pepper and tarragon and stir well.
Return beef to skillet and simmer to heat through.
Stir in sour cream, adjust seasoning and serve over noodles.

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