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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Yet another delicious steak-and-stout combination Ingredients:
2 tablespoons olive oil |
2 lbs steak, cut into bite-sized cubes |
1 cup julienned red onion |
4 cups sliced mushrooms |
1/4 cup fresh dill, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic powder |
3 tablespoons worcestershire sauce |
1 (16 ounce) can guinness stout |
1/4 cup brown sugar |
1/2 teaspoon ground nutmeg |
4 cups beef gravy |
1 1/2 cups sour cream |
8 fluid ounces burgundy wine |
1 1/2 tablespoons cornstarch, mixed with water below |
4 tablespoons water |
Directions:
1. Heat the oil in a heavy saucepan on high heat.
2. Add the meat and cook for 3-4 minutes, turning often.
3. Add the red onions, mushrooms, dill, salt, pepper, garlic powder, and Worcestershire sauce; simmer for 3-4 minutes.
4. Add the Guinness, brown sugar, nutmeg, brown gravy, sour cream, and burgundy; bring the mixture back to a simmer.
5. Add the cornstarch/water mixture, and simmer for 5 minutes.
6. Serve over egg noodles with a large dollop of sour cream per serving.
7. YUM!
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