Beef Stroganoff
---------------

Serves: 4-6

1-1/2 to 2 lbs. boneless sirloin steak (Black Angus is excellent)
4 T. peanut oil
1 large onion, sliced and separated into rings
1 lb. fresh mushrooms, sliced
4 garlic cloves, minced
1/2 c. dry sherry
2 T. red wine vinegar
6-8 oz. can tomato paste
1/4 c. chopped parsley
1/2 to 1 t. salt
3/4 t. pepper
1/2 to 3/4 lb. egg noodles, cooked and drained
1 c. sour cream, warmed slightly

Cut steak across grain on a slight diagonal into thin strips.  In a wok,
heat 2 T. oil over high heat until hot, swirling to coat sides of pan.  Add
beef and cook, stirring, until meat loses its red color, 2-3 minutes.  You
may have to cook meat in two or three batches so that pieces stay separate
and brown evenly.  With tongs, remove meat to a plate.  Repeat with remaining
meat strips.

In same wok, add remaining oil over medium-high heat.  Add onion, mushrooms,
and garlic.  Cook, stirring frequently, until onion is softened and mushrooms 
are tender, about 4 minutes.  Return beef to wok.

Add all remaining ingredients *except* noodles and sour cream, plus 2/3 cup 
water.  Reduce heat to medium-low, cover, and cook until sauce reduces slightly 
(about 30 minutes).  Add noodles and reduce heat to low; stir in gently.  Add
gently warmed sour cream and toss to coat.  Cook until heated through, 4-5
minutes.  Do not boil.  NOTE:  make sure sour cream is warmed slightly so that
it does not curdle suddenly when you add it to the hot mixture.