Beef Stroganoff

1. Pound the beef to 1/2 inch thickness and slice it into strips 2 inches wide. Slice each strip crosswise into 1/2-inch-wide pieces.
2. Pat the beef dry with paper towels and season it with salt and pepper.
3. Heat 1 tablespoon of the oil over medium high heat in a 12-inch skillet. When quite hot, brown half the beef on both sides (about 6 minutes). When it’s 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 it’s done.
4. Add the rest of the oil to the skillet, and when it’s nice and hot, add the sliced mushrooms, minced onion, and 1/2 teaspoon of salt. Cook for about 8 minutes, until the liquid from the mushrooms has evaporated. Season the veggies generously with black pepper while they’re cooking.
5. Stir in the flour and tomato paste and cook for 30 seconds (stirring constantly to prevent burning). Whisk in the broth little by little. Add the brandy, sugar, and beef (with juices). Bring it to a simmer and turn down the heat to low. Cook uncovered for 30-35 minutes—the beef will cook through and the sauce will thicken during this time.
6. Take the skillet off the heat. Stir a couple spoonfuls of hot sauce into the sour cream to temper it (so that it doesn’t break up and curdle when it hits the hot dish).
7. Add the tempered sour cream to the skillet along with the lemon juice and parsley. Season to taste, and serve over rice or pasta.