beef stroganoff for 1

Discard bone and fat from meat and cut into thin, bite-size strips. Heat ½ tb of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside. Add remaining ½ tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil. Sprinkle with parsley. Serve over noodles or rice. Source: Sunset, Cooking for Two ... or Just for You c.

Shared but not tested by Elizabeth Rodier