Name: Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
Yield: 6 Servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter, divided; 5 tablespoons extra-virgin olive oil, divided; 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices; Coarse kosher salt; 1/4 cup dry white vermouth or dry Sherry; 1/4 cup crème fraîche or heavy whipping cream; 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths; 1 cup thinly sliced shallots (about 4 large); 1 tablespoon all purpose flour; 1 teaspoon plus 2 1/2 tablespoons tomato paste; 1 cup beef broth; 1/2 teaspoon Hungarian sweet paprika; 6 5x3x1/2-inch slices crusty sourdough bread; 1/4 cup sour cream; 2 tablespoons chopped fresh Italian parsley

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