Beef Stroganoff

Directions

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   1.
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   Pound the beef to 1/2 inch thickness and slice it into strips 2 inches wide.
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   Slice each strip crosswise into 1/2-inch-wide pieces.
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   2.
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   Pat the beef dry with paper towels and season it with salt and pepper.
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   3.
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   Heat 1 tablespoon of the oil over medium high heat in a 12-inch skillet.
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   When quite hot, brown half the beef on both sides (about 6 minutes).
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   When its done, remove it to a bowl, heat another tablespoon of oil and cook the second batch of beef in the same way, removing it to the same bowl when its done.
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    4.
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    Add the rest of the oil to the skillet, and when its nice and hot, add the sliced mushrooms, minced onion, and 1/2 teaspoon of salt.
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    Cook for about 8 minutes, until the liquid from the mushrooms has evaporated.
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    Season the veggies generously with black pepper while theyre cooking.
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    5.
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    Stir in the flour and tomato paste and cook for 30 seconds (stirring constantly to prevent burning).
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    Whisk in the broth little by little.
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    Add the brandy, sugar, and beef (with juices).
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    Bring it to a simmer and turn down the heat to low.
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    Cook uncovered for 30-35 minutesthe beef will cook through and the sauce will thicken during this time.
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    6.
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    Take the skillet off the heat.
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    Stir a couple spoonfuls of hot sauce into the sour cream to temper it (so that it doesnt break up and curdle when it hits the hot dish).
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    7.
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    Add the tempered sour cream to the skillet along with the lemon juice and parsley.
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    Season to taste, and serve over rice or pasta.