 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
This is a very rich and wonderful meal.....my favorite! Ingredients:
2 lbs beef sirloin, cut into strips |
24 ounces mushrooms, quartered |
12 tablespoons butter |
1/8 teaspoon nutmeg |
1/2 teaspoon tarragon |
3 cups sour cream |
2 tablespoons flour or 2 tablespoons cornstarch |
1 cup onion |
2 tablespoons garlic, minced |
1/4 cup worcestershire sauce |
24 ounces beef stock (beef base + h2o) |
2 tablespoons parsley |
1 tablespoon paprika |
4 teaspoons dijon mustard |
Directions:
1. 1. Melt 4-6 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes).
2. 2. Remove this mixture from the pan, including all juices, and set aside.
3. 3. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes.
4. 4. Add the stock,Worcestershire, paprika, salt and pepper, and bring to a boil.
5. 5. Once this boils, cover the pan again, lower heat and simmer 30 minutes.
6. 6. Add mustard, nutmeg, and tarragon to mushroom mixture.
7. 7. Remove lid and add onion-mushroom mixture - simmer 10 minutes more.
8. 7. Take 1 cup sour cream, add flour and mix well ( this is used to thicken sauce - slowly add to mixture.
9. 8. Bring to a boil, then reduce heat and stir in remaining sour cream.
10. 9. Heat until everything is warmed through, but do not boil.
11. 10. Garnish with parsley. & serve with wide egg noodles!
|
|