Beef Stroganoff

Season meat with salt, pepper, and paprika to taste.

Heat dry large heavy noncorrodible skillet over high heat; when pan is hot, after about 1 minute, add the 2 tablespoons of butter. When butter has melted and foam has subsided, add meat; browned quickly, stirring, on all sides, about 2 minutes for medium rare. Add shallot and parsley; stir or shake pan to distribute ingredients. Sauté about 20 seconds, then remove pan from heat. Carefully add brandy; averting face, ignite with long kitchen match. Shake pan until flames subside. Remove meat to warm dish; reserve.

Melt the 1 teaspoon butter in same skillet over high heat. When foam subsides, add mushrooms; sauté quickly for 1 1/2 minutes, stirring frequently or shaking pan back and forth. Add tomato and pickle; sauté, stirring, 1 minute. Add wine; heat over medium-high heat to boiling. Boil for 1 minute. Add Brown sauce; return to boil. Let sauce reduce until slightly thickened, about 2 minutes.

Return meat and any accumulated juices to skillet; stir briefly over heat just to combine with sauce and heat through. Remove pan from heat; add sour cream and heavy cream. Stir to combine flavors; taste and correct seasoning. Serve immediately.