A True Beef Stroganoff

My Grandfather was German & my Grandma worked in a German restaurant. That's were they met and she learned to cook all his favorite recipes. She showed me how to make Stroganoff the right way.

Since I butcher my own beef fillet I save the odd pieces for stroganoff. That is the original meat to use.
Bad reviews often mean bad cuts of meat in the recipe, all of them complaining of the same thing.....toughness.
Stroganoff should not take more then 20mins to prepare and 15 mins to make, so slow cooking to tenderize is not an option. That's called a stew (meaning stewing in its juices). If you can't get beef tips from the butcher, a good sized tenderloin (slightly under a pound) or 2 small ones will feed 4. It gets sliced in thin ribbons and after slicing you have a nice stack of meat. If you are on a diet you should only be eating 4oz anyways. The leanness of the meat is an extra bonus for dieting.
If all else fails I would buy a skirt steak, pan saute or grill whole, slice across the grain and proceed with the rest of the recipe.

Here's what I did:
* 1/2 pound Beef Fillet tips, slivered
* 1/2 pound crimini mushrooms, sliced 1/4" (egg slicers work well)
* 1/4 large Spanish onion, diced
* 1 cup low-sodium beef broth
* 2 tbls butter
* 2 tbls flour
* 1/4 cup dry sherry
* 1 tsp fajita seasonings or Montreal Steak seasoning
* 1/4 low fat sour cream
* Chopped parsley

Sprinkle meat with salt, pepper and seasonings. Melt 1 tbls butter in skillet. Saute beef until pink is gone. Remove. In same pan saute onions, mushrooms until golden brown. Add to meat.
(If doing ahead, stop here)

Melt remaining tbls butter in same pan and drop in flour. Cook for 1 min. Add beef broth, sherry and simmer until thickened.

Add meat & mushroom mixture to pan and warm through.
Stir in sour cream, sprinkle with chopped parsley and serve over large egg noodles.

I am serving steamed broccoli on the side.