Beef Stroganoff

1lb tenderloin tips or sirloin tips or skirt steak or flank steak

Cut strips of 2″ wide WITH the grain, then turn and cut against the grain into 1/2″ pieces, pat well dry.

Heat skillet over med high heat, season beef with salt and pepper and saute in pan (in two batches) then set aside.

Add 2 tbls oil to pan over high heat, add chopped onions and sliced mushrooms, plus 1/2 tsp salt and cook down (about 8-10 mins) till soft.

Add 2 tbls AP flour to onions and mushrooms, toss to coat

Add 1.5 cups chicken broth and 1.5 cups beef broth and stir well

Add 1/3 cup brandy (or red wine in a pinch), add the meat back to the skillet, cover and reduce heat to low for 1/2 hour.

Add 3 cups of egg noodles, stir and cook until tender (about 10-12 minutes)

Take off the heat and add 2/3 cup of sour cream and 2 tsps lemon juice.