 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
|
This is my variation of a recipe given to me about 40 years ago by Elton B. Cornwall, owner of Elton's Restaurant, Upland CA. Ingredients:
1 lb mushroom, cleaned,trimmed,and thinly sliced |
1/2 cup chopped onion |
1 -2 clove garlic, minced |
6 tablespoons butter, divided |
1 teaspoon salt, divided,plus additional to taste |
1/2 teaspoon fresh ground black pepper, to taste |
1 lb top sirloin steak, trimmed and cut in 1/4 inch or thinner strips |
6 tablespoons flour, divided |
1 tablespoon tomato paste |
1 (10 3/4 ounce) can condensed beef broth |
1 cup sour cream |
1/4 cup dry sherry |
16 ounces uncooked wide egg noodles, cooked in boiling salted water until al dente |
Directions:
1. In large skillet, cook mushrooms, onion, garlic, salt and pepper in 1/4 cup butter over medium heat until just done.
2. Remove from pan, and set aside.
3. Drain all except 2 Tbsp butter from pan.
4. Lightly coat meat with 2 Tbsp flour, 1/2 Tsp salt, and 1/2 Tsp pepper, and sear over high heat until just browned.
5. Remove meat from pan, and set aside.
6. Add 2 Tbsp butter to pan drippings, and blend in remaining 4 Tbsp flour, tomato paste and beef broth.
7. Cook, whisking frequently, until smooth and thickened, about 6-8 minutes, scraping bottom of pan to incorporate browned bits from meat.
8. Return meat and mushroom mixture to pan.
9. Stir in half of sour cream and half of sherry, and cook just until thoroughly heated, but do not boil.
10. Add remainder of sour cream and sherry, and blend thoroughly.
11. Serve immediately over noodles.
|
|