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1.
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Pound the beef to 1/2 inch thickness and slice it into strips 2 inches wide.
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Slice each strip crosswise into 1/2-inch-wide pieces.
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2.
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Pat the beef dry with paper towels and season it with salt and pepper.
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3.
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Heat 1 tablespoon of the oil over medium high heat in a 12-inch skillet.
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When quite hot, brown half the beef on both sides (about 6 minutes).
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When its done, remove it to a bowl, heat another tablespoon of oil and cook the second batch of beef in the same way, removing it to the same bowl when its done.
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4.
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Add the rest of the oil to the skillet, and when its nice and hot, add the sliced mushrooms, minced onion, and 1/2 teaspoon of salt.
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Cook for about 8 minutes, until the liquid from the mushrooms has evaporated.
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Season the veggies generously with black pepper while theyre cooking.
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5.
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Stir in the flour and tomato paste and cook for 30 seconds (stirring constantly to prevent burning).
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Whisk in the broth little by little.
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Add the brandy, sugar, and beef (with juices).
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Bring it to a simmer and turn down the heat to low.
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Cook uncovered for 30-35 minutesthe beef will cook through and the sauce will thicken during this time.
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6.
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Take the skillet off the heat.
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Stir a couple spoonfuls of hot sauce into the sour cream to temper it (so that it doesnt break up and curdle when it hits the hot dish).
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7.
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Add the tempered sour cream to the skillet along with the lemon juice and parsley.
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Season to taste, and serve over rice or pasta.
