Beef Stroganoff

2 shallots 3 cups mushrooms ¾ pound boneless beef steak 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 1 teaspoon fresh-ground black pepper ½ cup beef stock 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce ¼ cup sour cream 2 tablespoons minced fresh parsley Equipment Large deep skillet, chef?s knife, cutting board measuring cup, measuring spoon1. Peel and thinly slice the shallots.2. Clean the mushrooms with a damp paper towel and slice.3. Cut the meat into even slices about ¨-inch thick. If the slices are the same size they will cook more evenly.4. In a large skillet, heat the oil and butter over medium-high heat.5. Add the shallots and mushrooms, and sauté until softened for about 5 minutes while stirring frequently.6. Add the beef and black pepper and continue sautéing and stirring for about 1 to 3 minutes, until meat has browned on all sides. Thicker meat slices will take longer to cook.7. Add the beef stock, tomato paste and Worcestershire sauce and bring to a boil, stirring to combine.8. Add the sour cream and cook over high heat, stirring until slightly thickened for about 1 minute.9. Remove from the heat, garnish with parsley and serve.Serves six.Variations: At step 1 substitute 1 small onion for the shallots. Or, at step 7 omit the Worcestershire sauce and add 1 teaspoon of Dijon mustard.Nutrition values per serving: 202 calories, 13 g fat (6 g saturated), 4 g carbohydrates, 1 g fiber, 17 g protein, 55 mg cholesterol, 143 mg sodium.?Absolute Beginners Cookbook? by Deb Roussou(2005 Que, $21.99)