Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts Recipe | Epicurious

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 5 x 3 x 1/2-inch slices crusty sourdough bread
• 1/4 cup sour cream
• 2 tablespoons chopped fresh Italian parsley