This is one of those dishes that I had never made before, partly because of its status as a clichéd-come-to-a-dinner-party-in-1961-paprika-reliant-high-goo-factor sort of food. Also, we never had it when I was a kid (go figure). But then I went to Watershed restaurant and had their truly excellent beef stroganoff and became a convert. It was just a matter of time before I tried my hand at it. Screw the snobs--this is delicious comfort food in one of its best incarnations.
Mixed about 1/3 cup of flour with salt and lots of pepper. I had some top round stir fry beef all ready for stir frying before I got the idea for this in my head, so I cut up a little less than a pound into 1" chunks. Sprinkled most of my flour mixture over the beef and covered it well. Set aside the rest of flour mixture for later. Melted some butter over medium-high heat and put the dredged beef chunks in to brown on all sides--probably about 8-10 minutes. Removed beef to plate and added about 2 tablespoons of butter, ½ chopped onion and sliced cremini mushrooms (I think they are usually in 8 ounce packages? Not sure--anyway it was all of one package). When the onions were soft and the mushrooms were starting to give up liquid, added 2 minced garlic cloves. When things were getting a bit browned and well-cooked (maybe about 5-6 minutes), sprinkled over the reserved flour and stirred it to absorb the butter & liquid for about 1 minute. Added 1 ¾ cups of chicken stock (it would have been better with beef stock, but sadly I had none on hand), brought to a boil and stirred until thickened. Added about ¼ cup white wine (probably a little bit more actually), the beef and any accumulated juices, and 1 tablespoon chopped parsley. Stirred well and removed from heat. Before serving, stirred in 1 ½ tablespoons sour cream.
Boiled up ¾ package of cavatappi and put stroganoff over it. Sprinkled with smoked paprika, because that's what you do with stroganoff when you're living in 1961.