(courtesy of Chef Tim at Hirsch’s Meats)
¼ cup butter
¼ cup flour
1 tsp Kosher salt and freshly ground pepper
1 lb. beef tenderloin, large dice
½ cup onion, small dice
1 clove garlic, minced
8 oz. fresh mushrooms, sliced
1-1/4 cup beef stock
2 Tbls sherry
1 cup sour cream
3 cups egg noodles, cooked in salted water, drained
Melt butter over medium high heat in a deep sauté pan. Place flour, salt and pepper in a plastic bag.
Add tenderloin to flour. Close bag and shake. Sauté onions and garlic in butter for a few minutes.
Add tenderloin and mushrooms to pan and brown lightly. Stir in beef stock and cook over low heat for about 20 minutes. Add sherry and cream and cook an additional 5 minutes.
Sprinkle paprika over stroganoff, stir and serve over egg noodles.