INGREDIENTS

INSTRUCTIONS

Place the flour in a mixing bowl and season it with salt and pepper. Dredge
the beef cubes in the flour to coat well and shake off any excess flour. In
a large, heavy skillet heat 3 tablespoons of the butter with the oil until
hot. Add the beef cubes and brown on all sides over medium heat. Then add
the onions and red pepper flakes and continue to saute about 5 minutes more
to wilt the onions. Add the bay leaf, lemon zest and beef stock and mix
well. Cover the pan tightly and place over the lowest heat possible. Cook
for about 1 hour, stirring often so as not to burn the bottom of the pan.
In a separate pan, heat the remaining 1 tablespoon of butter. Saute the
mushrooms until wilted. Add the mushrooms and their juices to the meat
mixture and mix well. Then add the sour cream and mix thoroughly. Remove
the bay leaf and discard. Over very low heat, cook the mixture for 5
minutes more, just to warm throughout. (You don't want to cook the sour
cream.) If the stroganoff seems too thick, thin with hot beef stock to the
desired consistency. Serve the stroganoff on top of Toasted Egg Noodles
(recipe follows). Serves 4.
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