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1
In a bowl toss beef with flour until coated well.
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2
In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
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3
Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened.
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4
Add wine and boil until cooking liquid is almost evaporated.
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5
Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated.
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6
Add broth and simmer 1 minute.
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7
Stir in sour cream and Worcestershire sauce.
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8
Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened.
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9
Stir in parsley and salt and pepper to taste.
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10
Peel turnips and potato and cut into 1-inch pieces.
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11
In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes.
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12
Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan.
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13
Stir in butter and salt and pepper to taste.
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14
Serve Stroganov with turnip potato puree or noodles.
