Heat skillet at 350°. Add 1/2 tablespoon oil and beef; cook until browned on both sides. Transfer meat and juices to a large bowl. Reduce heat to 225°. Add remaining oil, mushrooms, onion and garlic; cook until mushrooms and onion are tender, about 4 minutes. Transfer vegetables to bowl containing meat. Heat butter in skillet until melted. Stir in flour and salt. Cook, stirring constantly, until mixture is smooth and bubbly. Add beef broth; cook, stirring constantly, until boiling. Stir in tomato paste; cook, stirring constantly, for 1 minute. Return meat and vegetables to skillet. Heat until thickened sauce returns to a boil. Reduce heat to simmer by turning the heat control down until the skillet’s pilot light goes out, between Warm and 200°. Cook covered until meat is tender, about 15 to 20 minutes. Turn off heat; stir in sour cream and white wine. Cook until heated through (do not allow mixture to boil). Season to taste with salt and pepper. Serve over egg noodles.
4 to 5 servings
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