Pork Stroganoff

INGREDIENTS
½ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 pounds pork tenderloin (or boneless sirloin of beef, or meatballs) trimmed of all exterior fat and cut into 2-by-1/4-by-1/4-inch strips
½ cup (one stick) butter
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
2 cups chicken stock
1 cup sour cream
3 tablespoons tomato paste (optional)

2 teaspoon smoked paprika

1 ½ teaspoon coleman's dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons finely chopped parsley

DIRECTIONS

1. Combine the flour, salt and pepper. Dredge the meat in the mixture.
2. Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
3. Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
4. Add the stock or bouillon and bring to a boil. 
5. Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
6. Turn off heat.
7. Combine sour cream, tomato paste, paprika and Worcestershire sauce in a small dish. 
8. Temper sour cream by adding some of the meat sauce to the sour cream mixture. Add meat and sour cream mixture to pan and turn heat to low, stirring. Do not boil. Sprinkle with parsley. 
9. Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.
10. Serve stroganoff with buttered parsley noodles.

Adopted from: NYT Cooking