Skillet Beef Stroganoff

I love stroganoff. I have had many recipes for stroganoff and all of them good. This one is very tasty. It's going down in the MUST have cook book.

Skillet Beef Stroganoff
Serves 4

• 3 T Vegetable oil
• 10 oz white button mushrooms, brushed clean and trimmed then quartered
• 1.5 lbs top blade steak, cut into 1/2 inch cubes
• Salt and pepper
• 1 medium onion, chopped
• 1 tsp tomato paste
• 1.5 tsp dark brown sugar
• 1 T flour
• 1/4 c dry red wine
• 2.5 c chicken broth
• 1/2 lb thin egg noodles
• 1/4 c sour cream

Heat 1 T of the oil in a 12 inch skillet over medium high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until lightly browned, 6-8 minutes. Transfer to a medium bowl.

Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Add 1 more T oil to the skillet and return to medium high heat until just smoking. Sprinkle the beef into the skillet and cook, without stirring until well browned, about 2 minutes longer. Transfer the beef to the bowl with the mushrooms.

Add the remaining T oil to the skillet and return to medium heat until shimmering. Add the onion and 1/2 tsp salt; cook, stirring frequently, scraping the browned bits off the bottom and edges of the skillet, until the onion has softened, about 3 minutes. Stir in the tomato paste, sugar and flour. Whisk in the wine and chicken broth until smooth. Return the mushrooms and browned beef, along with any accumulated juices, back to the skillet; bring to a simmer. Cover, reduce the heat to low, and cook until the beef is tender, about 30 minutes.

Stir in the noodles and continue to cook, covered, over low heat, stirring occasionally, until the pasta is tender, 12-13 minutes. Whisk 1/2 cup of the sauce with sour cream in a small bowl, then whisk the mixture back into the skillet. Season with salt and pepper to taste. Serve immediately.