Very Special Beef Stroganoff and Poppy Seed Noodles

Ingredients

beef stroganoff

• 2 lbs beef tenderloin (I have used several types of beef including ground beef with very good results)
• 1/2 cup butter or margarine, divided
• 4 medium onions, thinly sliced
• 1 1/2 lbs mushrooms, thinly sliced

• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

• 1 (6 ounce) can full sherry wine or wine (use the empty tomato paste can)
• 1 pint sour cream
• 2 tablespoons flour

poppy seed noodles

• 12 ounces extra broad egg noodles
• salt, for water
• 1 tablespoon poppy seed
• 2 tablespoons finely chopped parsley
• butter

Directions

1. 1

   Slice beef into very thin strips.

2. 2

   Melt 1/2 of the butter in a large skillet; saute beef over high heat for only 1 minute on each side. Remove beef slices and keep warm.

3. 3

   Add onions; saute 10 minutes over medium heat. Remove onions.

4. 4

   In remaining butter, saute mushrooms 5 minutes over medium heat.

5. 5

   Return beef and onions to skillet.

6. 6

   Add tomato paste and seasonings. Cook over low heat 20 minutes.

7. 7

   Mix sour cream with 2 tablespoons flour. Blend thoroughly and stir into meat mixture to thicken. Cook until gravy is thick.

8. 8

   Serve over Poppy Seed Noddles.

9. 9

   Poppy Seed Noodles.

10. 10

    Boil noodles in salted water as directed on bag.

11. 11

    Drain, butter and sprinkle with poppy seeds.

12. 12

    Mix gently and sprinkle with 2 tablespoons parsley.

13. 13

    Serve immediately with Beef Stroganoff on top.