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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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No mushroom soup here! This is a fast version that I have had for years. You can substitute ground beef if you wish, use fresh or canned mushrooms, lite or regular sour cream. Family favorite served with corn and a fresh salad. Ingredients:
1 lb sirloin or 1 lb round steak, cut into thin strips |
1 tablespoon butter or 1 tablespoon olive oil |
1/3 cup onion, minced |
8 ounces sliced mushrooms (if using canned, drain all liquid off) |
1 cup white wine (i use rhine wine) |
1 tablespoon dijon-style mustard |
2 tablespoons ground nutmeg (i prefer fresh ground) |
8 ounces light sour cream (tillamook brand seems to hold it's texture best) |
sea salt |
white pepper |
1 cup egg noodles (cooked per package instructions) |
chopped fresh parsley (to garnish) |
Directions:
1. Saute the mushrooms with butter and about half of the onion.
2. Season the steak strips with salt and pepper, add to the mushrooms and brown the strips.
3. Add the white wine and half of the nutmeg, cover and simmer. This can simmer for as little as 5 minutes or as long as 30 minutes. Best it the wine is reduced to at least half. If you want to simmer longer, just add more wine.
4. Adjust the seasonings and check to be sure the beef is tender.
5. Add the rest of the nutmeg and the dijon mustard.
6. Remove from heat, let rest for 1 or 2 minutes.
7. Add the sour cream and noodles, stirring thoroughly.
8. Serve garnished with chopped parsley and a sprinkle of nutmeg.
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