1Prepare meat to be floured . I cut into slices, then small cubes. You can leave in slices if using for over noodles or rice.
Slice your mushrooms.
Bake your potatoes and wrap in foil to keep hot. I do mine in the microwave for this dish.
2In a shallow bowl, or resealable plastic bag; add the flour.
Season your meat w/ salt, pepper and garlic powder; toss meat in flour till evenly coated.
In a large skillet, brown meat in butter and oil, sautee meat until is browned evenly. Remove from skillet and set aside.
To the drippings in the skillet, add 2 tablespoons of butter; sautee the mushrooms, 5 min.
Remove from heat, gradually stir in the beef broth.
Add the browned steak and onion soup mix, stir to thoroughly combine.
In a bowl, combine sour cream, tomato paste, paprika.
Bring beef mixture to a boil. Reduce heat; slowly stir in the sour cream mixture ( do not boil). Cook uncovered, over low heat for 15 - 20 minutes, stirring frequently.
Have your potatoes baked, sliced open and fluff the potato. I add a tablespoon of butter to the pulp, salt and pepper; then a ladle of the beef Stroganoff.
Add a dollop of sour cream and chives if preferred.