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1
Heat 1 Tbsp.
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2
oil in heavy-bottomed 12 inch skillet over medium-high heat till warm and shimmering, but not smoking, about two min; swirl to coat pan.
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3
Add in mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, till mushrooms are lightly browned, about four min longer.
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4
Transfer to medium bowl.
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5
Return skillet to high heat, add in remaining 1/2 Tbsp.
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6
oil; swirl to coat pan.
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7
Place tenderloin strips in skillet.
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8
Using tongs, spread meat into single layer, making sure which strips don't touch, and cook without turning till well-browned on first side, two min.
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9
Turn strips and cook on second side till well-browned, about a minute longer.
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10
Season with salt and pepper to taste and transfer to bowl with mushrooms.
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11
Add in beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer till broth is reduced to 1/4 c., about three to four min.
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12
Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.
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13
Return skillet to medium-low heat and add in butter; when butter foams, add in onion, tomato paste and brown sugar.
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14
Cook, stirring frequently, till onion is lightly browned and softened, about six min; stir in flour till incorporated.
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15
Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to a boil, whisking occasionally, then reduce heat to medium-low and simmer till thickened, about two min.
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16
Whisk liquid from mushrooms and beef into sauce and simmer to incorporate.
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17
Stir about 1/2 c. of warm sauce into lowfat sour cream, then stir mix back into sauce.
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18
Add in mushrooms and beef; heat to hot through, about a minute.
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19
Adjust seasoning with salt and pepper and serve over buttered egg noodles.
