Review of last recipe (photo above) - A fantastic recipe, and one I'll probably more likely use for an appetizer.  The pecans ground up into almost a paste, and surprisingly, the onions added another layer of flavor.  A KEEPER!!!

TODAY'S RECIPE - BEEF STROGANOFF
Another oldie in my file ...

Serves 3-4

1 lb sirloin or porterhouse steak
1 tbsp butter
1 1/2 tbsp brandy
1/4 lb mushrooms, sliced
1/2 tsp crushed garlic
1 tbsp flour
1/2 tbsp meat glaze
1/2 tbsp tomato paste
1 cup beef stock
salt and pepper
1/2 cup sour cream
1 tbsp fresh dill

Cut fat trimmed meat into 1/2" thick strips.  Heat butter in deep pan.   Sear meat, a few pieces at a time, very quickly.  Meat should be very rare.  Remove and set aside.

Heat brandy, pour into pan and scrape sides for glaze.  Add mushrooms and garlic.  Cook over low heat for 2-3 minutes, then stir in flour and tomato paste.  When smooth, add stock.  Season with salt and pepper.  Stir until thickened, then cool.

Beat in sour cream, return meat to the sauce and reheat slowly.  Serve over noodles and sprinkle with parsley.