Very Special Beef Stroganoff And Poppy Seed Noodles - cooking recipe

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 1/2 cup 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 (use the empty tomato paste can) or (6 ounce) can 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

Preparation

Slice beef into very thin strips.
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.
Add onions; saute 10 minutes over medium heat. Remove onions.
In remaining butter, saute mushrooms 5 minutes over medium heat.
Return beef and onions to skillet.
Add tomato paste and seasonings. Cook over low heat 20 minutes.
Mix sour cream with 2 tablespoons flour. Blend thoroughly and stir into meat mixture to thicken. Cook until gravy is thick.
Serve over Poppy Seed Noddles.
Poppy Seed Noodles.
Boil noodles in salted water as directed on bag.
Drain, butter and sprinkle with poppy seeds.
Mix gently and sprinkle with 2 tablespoons parsley.
Serve immediately with Beef Stroganoff on top.