Over the years in Punta Mita we have enjoyed some memorable dinners as well as our Farewell to Return Party in 2016 at The McGregors aka Casa Siriyana. While Barbara does not have a wide array of recipes I love her execution of the Classics and on this occasion her Stroganoff was yet another example of that. Washed down with a Malbec or 2 we enjoyed a wonderful dinner in the company of Yogi and Jane Stewart and Barbara our hosts as another season in Punta Mita drew to a close

2 Tbsp. flour

½ tsp. salt

1 lb. beef sirloin cut into ¼” strips

2 Tbsp butter

½ cup canned or fresh mushrooms

¼ cup onion, chopped

1 clove garlic

2Tbsp. butter

2 Tbsp. flour

1 Tbsp. tomato paste

1 ¼ cup beef stock or 1 can beef broth

1 cup sour cream

2 Tbsp. dry sherry

6 oz. cooked noodles.

Combine flour and salt. Put in bag…shake to

coat. Heat skillet, add butter, add sirloin strips

and brown on both sides. Add mushrooms,

onion and garlic. Cook just until onion is crisp

[3 to 4 minutes]. Remove meat and mushrooms

from pan.

Add 2 Tbsp. butter to pan drippings. Blend in

3 Tbsp. flour. Add tomato paste. Stir in meat stock.

Cook and stir until thickened. Return meat and

mushrooms. Stir in sour cream and sherry and heat

but do not boil. Serve over hot buttered noodles.

Serves 2 – 4.