Stroganoff with Beef or Tofu

INGREDIENTS
3    tablespoons olive oil, divided
1    pound beef sirloin, cut to 2 inch by ¼ inch strips
      or 14  ounces extra firm tofu

2    tablespoons butter
3    cups mushrooms, sliced thickly

1    large white onion, chopped
4    cloves garlic, minced
1    tablespoon dried thyme
1    teaspoon dried marjoram
2    tablespoons all-purpose flour

½   cup beef or vegetable broth
½   cup dry red table wine
4    tablespoons dry sherry
1    tablespoon tomato paste
1    tablespoon paprika
1    cup sour cream

METHOD

Cut the block of tofu horizontally into three slabs, keeping them stacked. Make 4 lengthwise cuts and 4 crosswise cuts to end up with 48 pieces. Pat them dry with paper towels.

In a large skillet over medium-high heat add 2 tablespoons of oil and cook the beef or tofu, turning occasionally until well browned, about 7 to 9 minutes. Remove the beef or tofu and set aside. Cover to keep warm.

Add the butter and mushrooms to the skillet. Cook over medium heat until the mushrooms start to lose their liquid. 4 to 5 minutes. Remove from the skillet and add to the beef or tofu. Cover to keep warm. To the same skillet, add the remaining tablespoon of olive oil, the onion, garlic, thyme and marjoram. Stir frequently until the onions are translucent, about 4 to 5 minutes. Sprinkle with the flour and continue to stir and cook for 1 minute.

Add the broth, red wine, sherry, tomato paste and paprika. Bring to a simmer and continue to cook and stir until thickened, about 5 to 6 minutes. Add the reserved beef or tofu and the mushrooms. Simmer for 2 to 3 minutes to reheat then remove from the heat and stir in the sour cream. Serve immediately over cooked noodles, rice or polenta.

Modified from recipes in Cooking Light magazine.