Beef Stroganoff From Le Cordon Bleu - cooking recipe

Ingredients

8 ounces filet of beef or 8 ounces boneless sirloin
1 large shallots or 1 small onion
1 garlic clove
2 tablespoons butter
1 teaspoon paprika
2 tablespoons sunflower oil
salt
fresh ground black pepper
2/3 cup sour cream
1 dill pickle, cut into thin strips
1 -2 tablespoon finely chopped fresh Italian parsley

Preparation

Note: A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.
Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick.
Finely chop the shallot or onion.
Crush the garlic.
Melt butter in a skillet, add the shallot or onion and cook over low heat for 5 to 7 minutes, until soft and translucent.
Stir in garlic and paprika.
Cook for 1 minute, stirring.
Remove from pan and set aside.
Add oil to pan and heat it over high heat.
When it sizzles, add beef and toss for 2 to 3 minutes, until beef is browned.
Stir in shallot mixture and salt and pepper to taste and heat through, stirring.
Swirl in sour cream and serve immediately, topped with pickle strips and parsley.
Note: The cookbook suggests serving the beef with rice and a salad of mixed greens.