Beef Stroganoff with Gnocchi

1 lb beef tenderloin, cut into bite sized pieces

3 T butter

1 T flour

1 cup beef broth

1 T olive oil

2 shallots, minced

12 oz sliced mushrooms

3 T sour cream

gnocchi for serving

In a cast iron or heavy skillet, melt 2 T of butter over medium high heat. Add the flour and whisk quickly, forming a light colored roux. Cook for two-three minutes, stirring continuously until the color of the roux is caramel-like.  Then, slowly stream in the beef broth. Simmer for another minute and then take off the stove and set aside.

In another skillet, brown the beef on both sides (about five minutes). Once beef has browned, remove with a slotted spoon and place on a plate to keep warm.

In the same pan, heat the olive oil and the remaining tablespoon of butter. Add the minced shallot and mushrooms to the pan and cook on medium for about six minutes, or until the mushrooms have softened and turned juicy.

Pour the sauce over the mushrooms and add the sour cream. Add the beef and stir until everything has heated through.

Serve with buttered egg noodles or my favorite way, with potato gnocchi.