Preparation of Beef Strogonoff
Items are not weighted its all in my head

Recipe for about two

6 oz Filet mignon cut into meduim dice
1 Tablespoon Tomatoe Paste
1-2 Tbsp Paprika
Roux
Beef StockTo start make a roux with equal parts butter and flour
cook on a meduim flame until the flour is cooked or
the roux turns from blonde to brown.

Once roux is cooked add the beef stock or boullion
and continue to heat until roux absorbs the liquid
You don't want a too loose consistency

Next add paprika and tomatoe paste for color and
taste.

Now Start to heat a pan up to pan sear the filet
Do not saute the beef. but add butter and
leave still to let meet turn color. Let cook on
each side until lightly dark brown/black
Next add beef to the rouz mixture and bring to
boil and then simmer on low till beef is cooked
3-5 mins.

Lastly start the heat up the pasta
strain drain and plate

Take the strogonoff and finish off my swriling
in the sour cream and mixed throughly

Serve immedialteyEnjoy