Beef Stroganoff

6 tablespoons of butter 1 tablespoon oil 2 pounds beef tenderloin trimmed & cut into small chunks 1/4 cup finely sliced scallions 1/4 pound mushrooms, thinly sliced 1 tablespoon flour 1/2 cup dry white wine 1/2 cup sour cream 1 tablespoon tomato paste 1 teaspoon of salt 2 bay leaves 2 or 3 drops of Worcestershire sauce ( optional ) 1 tablespoon chopped fresh parsley for garnish ( optional )

Melt 4 tablespoons of butter and combine with the oil in a heavy skillet.  Brown the beef chunks in batches and cook each batch about 4 minutes.  Transfer the cooked meat to a plate and cook the remaining meat, adding more butter if necessary.  Remove all the meat to the plate.

Melt 2 tablespoons of butter and sauté the scallions and mushrooms until soft and lightly browned.  Add the flour and mix thoroughly.

Add the wine and then add the sour cream, 1 tablespoon at a time stirring.

Add the Worcestershire sauce, tomato paste, bay leaves and black pepper ( to taste ).

Return the meat and any juices to the pan, coat the meat with the sauce, cover and cook on low heat until tender.

Serve over rice or egg noodles.