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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of my family's favorites. It's easy and company is always impressed. I prefer to serve with pasta, but it's also good with rice. Ingredients:
3 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 -1 1/2 lb sirloin steak, cut 1/2-inch thick |
2 tablespoons olive oil |
4 tablespoons butter |
1/2 cup onion, chopped |
1 garlic clove, pressed |
1/2 lb fresh mushrooms, sliced |
1/2 cup burgundy wine |
1/2 cup beef bouillon |
1 teaspoon chervil |
1 teaspoon lemon rind |
1/2 teaspoon paprika |
1 cup sour cream |
Directions:
1. Mix flour, salt and pepper.
2. Slice steak into 2 strips and dredge in seasoned flour.
3. Heat oil and 2 tbsp of butter in fry pan until piping hot.
4. Add steak and cook, stirring constantly, until lightly browned. Do not overcook, as steak should be RARE.
5. Remove from frypan and reduce heat to low.
6. Add remaining butter to frypan, then add onion, garlic and mushrooms.
7. Cook, stirring constantly, for 3 minutes, or until onion and mushromms are tender but not brown.
8. Return steak to frypan. Add burgundy, bouillion, chervil, lemon rind and paprika and mix well. Sason with additional salt and pepper if needed.
9. Simmer for 5 minutes, or until most of the liquid has evaporated.
10. Stir in sourcream and heat through, but DO NOT BOIL.
11. Remove from heat and keep warm.
12. Serve over pasta or inside rice border.
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