Gibber-gabber
Dinner. Gourmet stroganoff
nancy anderson 2008-07-04 17:02:56 UTC

Ingredients

• 1 1/2 pounds sirlion tips, pounded and cut
• salt and pepper
• 4 tbs. vegetable oil
• 10 ounces mushrooms sliced thin
• 1 onion, chopped fine
• 2tbs. flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups low sodium beef broth
• 1/2 cup brandy
• 1/3 pound wide egg noodles(3 cups) iI use no-yolk
• 2/3 cup sour cream I use fat free
• 2 tea spoons lemon juice

Preparation

1. Pat beef dry with paper towel and season with salt and pepper. Heat 1 tea spoon of oil in large skillet over medium heat until just smoking. Cook half of the beef until well browned (3 to 4 minutes) per side. Transfer to a medium bowel and repeat with i table spoon more oil and the remaining beef.
2. Heat the remaining oil in the now empty skillet until simmering. Cook mushrooms, onion and 1/2 tea spoon of salt. Cook until the liquid from the mushrooms has evaporated,about eight minutes. If the pan becomes too brown poor in the accumulated beef juices into the skillet. Stir in the flour and cook for 30 seconds. In the bowl gradually stir in the broths, then brandy and return the beef and juices to the pan. Bring to a simmer and cover and cook over low heat until the beef is tender(30 to 40 minutes)
3. Stir noodles into the beef mixture, cover and cook stirring occasionally until the noodles are tender(10 to 12 minutes) Turn off the heat stir in the sour cream and lemon juice. Season with salt and pepper.

Serve.