Filet of Beef Stroganoff

3 tablespoons all-purpose flour

1 teaspoon garlic salt

½ teaspoon pepper

1 ½ to 2 pounds beef filet, cut into ¾-inch chunks

5 tablespoons butter

½ cup onion, chopped

8 ounces white mushrooms, sliced

1 shallot, minced

1 clove garlic, minced

¼ cup dry white wine

½ cup beef broth

8 ounces sour cream

Salt and pepper to taste

Egg noodles or mashed potatoes for serving

Mix the flour, garlic salt and pepper in a small bowl. Put the beef in a large bowl then gently coat the meat with the flour mixture. Set aside.

Heat butter over medium heat. Saute the onion, when almost golden, add the mushrooms, shallot and garlic and brown lightly. Add the beef making sure to turn the meat on all sides, about 4-5 minutes. Remove the beef and set aside. Add the wine and stir until all the pieces are free from the bottom and sides of the pan. Add the beef broth and stir until heated. Turn the heat down to low and then return the beef to the pan and gently stir, about 1-2 minutes. Slowly add the sour cream to the pan and stir until heated, about 2-3 minutes. To serve, put noodles or potatoes on the plate and ladle the beef and gravy on top of them.

Serves 4 to 6

Kerri Kramer